Desserts
Summer Fruits Jelly
Ingredients
- 570 ml (1 pt.) cranberry juice, (on its own or
- mixed with rosé wine or port)
- 110 gr. (4 oz.) caster sugar
- 12 gr. sachet powdered gelatine
- 250 gr. (9 oz.) packet frozen summer fruits
- For a buffet party, double the quantity and set the jelly in a large glass bowl (as in the photo). Nice on its own or served with a mousse or pavlova.
Method
1
Place the juice or wine (or combination of both!) and sugar in a pan. Heat gently, stirring until the sugar has dissolved. Let it get quite hot.
2
Sprinkle over the gelatine and leave for 3 or 4 minutes to absorb the liquid. Then stir really well until the gelatine has dissolved. A small balloon hand whisk is ideal.
3
Sprinkle the frozen summer fruits into your dish.
4
To prevent the fruit from floating to the top, add about half the liquid and put the dish in the fridge.
5
After 15 to 20 minutes I then add more of the liquid, when the jelly has set a little, put back in the fridge and continue until all the liquid has finished.
