Red, white & blue jellies
By Emma Lewis
These glamorous, summery Independence Day jellies really
capture the occasion
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Prep:10 mins
Cook:5 mins
Plus chilling - Serves 2
- More effort
Nutrition per serving
-
kcal 375
-
fat 14g
-
saturates 8g
-
carbs 60g
-
sugars 60g
-
fibre 2g
-
protein 7g
-
salt 0.1g
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
Method
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.
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.
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.
