Red, white & blue jellies

Red, white & blue jellies

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 2

These glamorous, summery Independence Day jellies really
capture the occasion

Nutrition: per serving
HighlightNutrientUnit
kcal375
fat14g
saturates8g
carbs60g
sugars60g
fibre2g
protein7g
low insalt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 5 out of 5.3 ratings
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