Bruschetta with blackcurrant jelly

Preparation:

1. Blend the white wine with the crème de cassis. Take a few tablespoons of the liquid and blend with the gelatine powder. Warm the wine mixture slightly and mix in the dissolved gelatine powder. Rinse out a rectangular mould with cold water, pour in the liquid and allow to set in the refrigerator.
2. Cut the spring onions into rings and braise in 25 g butter. Rinse the chicken breasts, pat dry and chop into small pieces. Add to the onions and fry briefly. Pour in the cream and allow to simmer for 5 minutes.
3. In the meantime place some of the halved walnuts to one side, chop the rest and add to the chicken mixture. Mix in the dill tips. Season with nutmeg, salt and pepper. Allow the mixture to cool completely.
4. Preheat the grill. Slice the baguette in half lengthways, spread on the remaining butter, toast under the grill until slightly brown, allow to cool. Spread the chicken breast mixture on the baguette.
5. Remove the mould with the blackcurrant jelly from the refrigerator, briefly dip in hot water. Turn out the jelly, cut into small cubes and place on top of the baguette. Place a little crème fraîche on top of each cube. Garnish with the remaining halved walnuts and the dill. Before serving cut the bruschetta diagonally into smaller pieces.