Red, white & blue jellies
These glamorous, summery Independence Day jellies really capture the occasion
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
plus chilling
- 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.
PER SERVING
375 kcalories, protein 7.0g, carbohydrate 60.0g, fat 14.0 g, saturated fat 8.0g, fibre 2.0g, sugar 60.0g, salt 0.1 g
Recipe from Good Food magazine, July 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/11249/
http://www.bbcgoodfood.com/recipes/11249/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 400.0g strawberries , trimmed and hulled
- 85.0g caster sugar
- juice ½ lemon
- 2 gelatine leaves
- 50.0ml double cream
- 1-2 tsp icing sugar
- handful blueberries , to serve
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Advertisement
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
plus chillingIngredients
- 400.0g strawberries , trimmed and hulled
- 85.0g caster sugar
- juice ½ lemon
- 2 gelatine leaves
- 50.0ml double cream
- 1-2 tsp icing sugar
- handful blueberries , to serve
PER SERVING
375 kcalories, protein 7.0g, carbohydrate 60.0g, fat 14.0 g, saturated fat 8.0g, fibre 2.0g, sugar 60.0g, salt 0.1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
31 July 2009
What's for dinner? rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 June 2010
PB rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.