Plum and Apple Jellies
Prep time
Cook time
Total time
Plus chilling
Author: Cat (Waitrose Late Summer Harvest 2012, p9)
Recipe type: Dessert
Serves: 6
Ingredients
- 750g plums
- 2 medium Bramley apples (about 450g)
- 200g caster sugar
- ½tsp freshly grated nutmeg
- 5 sheets Costa Leaf gelatine
- Clotted cream and sliced plum, to serve
Instructions
- Rougly chop plums and apples and place in large saucepan (no need to peel, core or stone fruits as they’ll be strained after cooking). Add sugar, nutmeg and 150mll water, then cover with lid and cook gently fot 15-20mins until fruits are v soft and pulpy.
- Once fruits almost cooked, immerse gelatine in bowl of cold water to soften.
- Strain fruit pulp through sieve into large bowl, pressing mixture with back of spoon to extract as much pulp as poss. Lift softened gelatine from water and lower into hot fruit puree. Stir for few seconds until dissolved, then leave to cool.
- Pour into serving glasses and chill for at least 3hrs until softly set. Serve topped with spoonful of clotted cream and little thinly sliced plum.
Nutrition Information
Calories: 355 Fat: 14.5g Saturated fat: 8.9g Carbohydrates: 53.5g Sugar: 53.5g Salt: 0.1g Fibre: 3.2g Protein: 2.6g
