Name: Red, white & blue jellies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 400g strawberries trimmed and hulled; 85g caster sugar; juice ½ lemon; 2 gelatine leaves; 50ml double cream; 1-2 tsp icing sugar; handful blueberries to serve

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Red, white & blue jellies

Red, white & blue jellies

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Serves 2

More effort

Prep: 10 mins

Cook: 5 mins

Plus chilling

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These glamorous, summery Independence Day jellies really
capture the occasion

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Ingredients

Nutrition

Units:

MetricUS

400g strawberries

trimmed and hulled
85g caster sugar
juice ½ lemon
2 gelatine leaves
50ml double cream
1-2 tsp icing sugar
handful blueberries

to serve

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Nutrition: per serving

kcal375
fat14g
saturates8g
carbs60g
sugars60g
fibre2g
protein7g
salt0.1g

low

Method

step 1

Place the strawberries, caster sugar and lemon juice in a pan with 100ml water. Bring to the boil, then take off the heat and use a spoon to skim away any scum that rises to the surface. Press the mixture through a fine sieve into a large measuring jug. Fill the jug with boiling water to get 300ml strawberry juice.
step 2

Meanwhile, cover the gelatine with plenty of cold water, then leave to soak for 5 mins until softened. Squeeze out any excess liquid, add leaves into the hot juice, then stir until they dissolve.
step 3

Pour the jelly into serving glasses and leave in the fridge for at least 3 hrs to set. Just before serving, whip the cream with the icing sugar until soft peaks form. Dollop over the jelly and sprinkle with the blueberries to serve.

Recipe from Good Food magazine, July 2009

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