- gelatin - 2 1/4 Teaspoons
- water - 1 1/4 Glass (cold)
- stems of mint - 6 pieces
- Liquor from blackcurrant - 3/4 Glass
- melons - 2 pieces (small, cut in half)
Pour gelatin with water in a heat-resistant bowl. Leave to stand for about 5 minutes. Set the bowl over the pot with boiling water and stir until the gelatin has dissolved, 2 to 3 minutes. Add the mint, remove from heat and let stand for 10 minutes. Remove mint, squeeze out the liquid from the leaves into a gelatin mixture. Add the liquor from the black currant and pour the mixture into the jelly mold. Cool the jelly 30 minutes, then put in the refrigerator for 15 minutes (or overnight). Spoon the jelly into the center of each half of the melon. Decorate with mint and serve immediately.
Servings: 4