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Red, white & blue jellies

These glamorous, summery Independence Day jellies really capture the occasion

  • Prep: 10 mins
    Cook: 5 mins
    Plus chilling
  • Serves 2
  • More effort
  • Serves 2
  • More effort
  • Calories 375
  • Carbohydrates 60
  • Saturated Fat 8
  • Sugar 60
  • Protein 7
  • Fat 14
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 375
  • Carbohydrates 60
  • Saturated Fat 8
  • Sugar 60
  • Protein 7
  • Fat 14
  • Fibre 2
  • Salt 0.1

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

  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.

  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.

  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.

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