Thursday, 26 June 2014

Strawberry and Cream Jelly










To make the strawberry jelly (bottom layer) :
Combine 1 punnet of strawberries (I kept mine whole as they were quite small) with 1/4 cup sugar and juice from 1 lemon. I did not add water as there's enough juice from the strawberries.
Simmer over medium heat until sugar has dissolved.
Using a strainer, separate the juice from the softened fruit.
Add gelatin to the juice and simmer until gelatin has dissolved.
Pour the juice evenly into prepared containers and chill.



To make the cream jelly
Put 1 pint double cream, 1 pint milk, 1 tsp vanilla extract and 1 sachet vegetarian gelatin
in a pan and stir to combine.
Heat the mixture gently so it is hot but not boiling.
Remove the pan from heat and leave it to cool slightly
Once cooled, gently pour the cream into the container and leave to cool further.


 Once cooled, top the cream with stewed strawberries and place in the fridge for 2 -3 hours to set.




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