Name: Summer berry & lime jellies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 450g caster sugar; zest and juice 3 limes; 8 leaves gelatine; 300g raspberries; 300g blueberries; 300g strawberries; clotted cream and shortbread to serve

Home
Recipes
Summer berry & lime jellies

Summer berry & lime jellies

James Martin

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 10 mins

Plus overnight chilling

A star rating of 4.7 out of 5.3 ratingsRate

loading...

This stunning make-ahead dessert is a stress-free way of wowing your guests

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Shortbread recipe

A star rating of 4.6 out of 5.105 ratings

Ingredients

Nutrition

Units:

MetricUS

450g caster sugar
zest and juice 3 limes
8 leaves gelatine
300g raspberries
300g blueberries
300g strawberries
clotted cream and shortbread

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal365
fat0g
saturates0g
carbs88g
sugars88g
fibre3g
protein8g
salt0.09g

low

Method

step 1

The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
step 2

Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
step 3

To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.

Recipe from Good Food magazine, August 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now