Put the blackcurrants in a pan over a low heat and bring to the simmer. Purée the currants in a small blender then sieve.
Put the blackcurrant jelly powder in a medium bowl and add 300ml boiling water. Stir in the fruit purée and leave to cool.
Pour the cream into the cooled purée mixture and chill for 10-15 minutes until just beginning to set.
Whisk the egg white to soft peaks, add the sugar and whisk until stiff. Fold into the blackcurrant mixture and divide between four individual serving dishes.
Chill for 1 hour until set.
An easy way to remove the berries from the stalks is to run a fork down each one.
