These glamorous, summery Independence Day jellies really capture the occasion
Ingredients
400g strawberries , trimmed and hulled
85g caster sugar
juice ½ lemon
2 gelatine leaves
50ml double cream
1-2 tsp icing sugar handful
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.
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.
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