Strawberry jellies
Prep time
Total time
Plus cooling and setting time
Author: Cat (Waitrose Summer Harvest, May/Jun 2011, p25)
Recipe type: Dessert
Cuisine: English
Serves: 4
Ingredients
- 4½ Costa gelatine leaves
- 900g strawberries, hulled and quartered
- 100g caster sugar
- 1 lemon, juice only
Instructions
- Place gelatine strips in medium-size bowl, cover with cold water and soak for 5mins, then drain.
- Blend strawberries with sugar and lemon juice, then pass through fine-mesh sieve into measuring jug (avoid pushing through too forcibly as don’t want seeds to go through). Should have 600ml liquid; if not, make it up with water. Bring to boil, then take off heat and stir in gelatine until completely dissolved.
- Divide jelly solution between 4 150ml ramekins or dishes, and leave to cool. Cover and chill overnight. Serve with whipped cream and sugar sprinkles.
Nutrition Information
Calories: 164 Fat: 0.2g Saturated fat: 0g Carbohydrates: 40g Sugar: 38g Salt: Trace Fibre: 3.3g Protein: 2.7g
