Strawberry Jellies. Perfect for Valentine’s Day.
There are moments when all you crave is something extra light after a filling main course. These jellies can be made ahead for an impressive dessert.
Preparation time: 25 minutes
Cooking time: 5 minutes
Chilling time: 4 hours
- 625g (1 lb 6 oz) strawberries
- 50 g (2 oz) caster sugar
- 120 ml (4 fl oz) water plus 4 tablespoons
- 3 teaspoons powdered gelatine
- 1 lemon, juice only
- Red sugar flowers or tiny heart shaped cake decorations, optional
- Slice 400 g (14 oz) of the strawberries and add to a saucepan with the sugar and 120 ml (4 fl oz) water, cover and cook gently for 5 minutes until the fruit is softened.
- Meanwhile put the remaining 4 tablespoons of water into a small heatproof bowl, sprinkle over the gelatine so that the powder is completely absorbed by the water then leave to soak for 5 minutes.
- Puree the cooked strawberries and their juice in a liquidiser then press through a sieve and discard the seeds.
- Heat the bowl of gelatine in a small saucepan of gently simmering water until it forms a clear liquid.
- Gradually stir the gelatine into the fruit puree then mix in the lemon juice and leave to cool.
- Slice the remaining strawberries or chop if large, stir into jelly mixture then pour into 6 x 150 ml ( ¼ pint) individual moulds or one large dish.
- Stand moulds or dish on a baking tray then chill in the fridge for 4 hours or until set.
- Dip each mould in hot water and count to 10, take out of the water, loosen the edge of the jelly with a wetted finger, invert mould on to a serving plate, holding mould and plate, jerk to release, remove mould and repeat with other moulds.
- Decorate with tiny sugar flowers or hearts and serve with a little cream or custard.
There will be loads of Spring berries from Spain around for Valentine’s ….
Guest Post Credits-Seasonal Berries