Strawberry jelly

Strawberry jelly

By
From
Desserts
Serves
4-6

Everyone loves jelly – I used to eat it raw, whereas my mother would cube it into a bowl, pour boiling water over, then tip it in a rabbit mould. But times move on and this is my homemade one, without the rabbit mould.

Ingredients

Quantity Ingredient
600g strawberries, hulled
100g caster sugar
1 lemon, juiced
8 sheets leaf gelatine
2 tablespoons creme de peche
double cream, to serve
whipped cream, to serve

Method

  1. Slice 500g of the strawberries and place in a large heatproof bowl set over a pan of gently simmering water. Stir in the sugar and lemon juice.
  2. Cover the bowl with clingfilm and leave for 30–40 minutes, checking the water in the pan occasionally and topping up with boiling water as necessary. The fruits will yield a clear, pink, fragrant juice.
  3. Meanwhile, line a large sieve with wet muslin and place over a clean bowl. Pour the strawberry jus into the sieve and leave it to drip through, but don’t rub the pulp otherwise the jus will lose its clarity. Discard the fruit pulp.
  4. Soften the gelatine sheets in cold water. Meanwhile, pour the strawberry jus into a clean pan and heat until on the point of boiling, then take off the heat. Remove the gelatine from the cold water, squeezing out any excess water and then slip the gelatine into the hot jus, whisking until dissolved. Pass through a sieve into a bowl.
  5. Allow to cool, then mix in 75ml water and the crème de peche. Leave until the jelly is cold and just on the point of setting. Meanwhile, place 4–6 wine glasses in the fridge and allow to chill.
  6. Slice the remaining strawberries. Dip the strawberry slices quickly into a little of the setting jelly and stick to the inside of the chilled wine glasses.
  7. Now for the fun bit. To make this jelly sparkle, whisk the setting jelly until lightly frothy and divide it among the glasses. Chill until completely set.
  8. To serve, top with a thin float of double cream and a spoonful of whipped cream – keep it simple.
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