This light and pretty summer dessert has almost no fat and will boost your Vitamin C levels (unless you use an alcoholic sparkling wine!)
- Rinse all the currants. Remove four small sprigs or stalks and dry gently. Lightly beat the egg white with a few drops of water. Brush the currants with egg white, then sprinkle generously with caster sugar over a plate and set aside to dry (you could do the same to the rims of four serving glasses if you wish).
- With a fork push all the currants off their sprigs into a small bowl but take out a spoonful of berries. Add 3-4tbsp wine and 3-4tbsp sugar, then crush the fruit with a masher and leave for 10 minutes. Chill 4 serving glasses.
- Sprinkle the gelatine into a bowl containing 3tbsp boiled water and stir. Place over a pan of simmering water, or microwave for 30 seconds, and stir gently until completely clear.
- Stir the fruit into the dissolved gelatine and then sieve into a small bowl, squeezing out the juices. For a really clear result pass through a piece of muslin now. Stir in the rest of the wine and sugar to taste and allow to dissolve.
- Half fill the glasses, scatter a few berries and chill until nearly set. Top up with the rest of the jelly. Chill until set and serve topped with the sugared berries.
