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An internationally recognised essential for children’s birthday parties, this jelly can also make a great dessert for dinner parties too (no, seriously, it can!).
- 550g strawberries
- 250g caster sugar
- 10g of leaf gelatine (6 leaves)
- The juice of ¼ lemon
- 500ml water
Preparation Time: 25 minutes + 12 hours infusing + 5 hours setting
Cooking Time: N/A
- Cut off the green tops of the strawberries, cut them into quarters and put them into a large dish or bowl.
- Put the water and the sugar into a pan over a medium heat, bring it up to the boil and stir it until the sugar has dissolved. Then take it off the heat and pour it onto the strawberries.
- Put a piece of cling-film/plastic-wrap onto the surface of the liquid, leave it to cool to room temperature and then put it into the fridge for at least 12 hours.
- After that time, pour the mixture into a bowl through a very fine sieve, you are aiming to remove absolutly all solids from the liquid and end up with a completely clear strawberry juice.
- Put the gelatine leaves into a bowl of cold water for 3 minutes to soften.
- Pour 100ml of the strawberry juice into a small pan and heat it gently over a low heat until it is only just hot, then take the gelatine leaves out of the cold water, squeeze off the excess water and put them into the pan of hot strawberry juice. Stir them until they have dissolved.
- Pour the gelatine mixture into the bowl containing the rest of the strawberry juice and stir them together. At this point, the jelly can be poured into moulds if it is for an occasion or it can just be left in the large bowl if presentation isn’t important. For obvious reasons, we poured it into moulds.
- Put the liquid jelly into the fridge to set for 5 hours.
- Serve. We served it with a ball of vanilla ice cream and a sugar lace tuille. And you thought jelly was just for kids...