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Cranberry and raspberry jelly with berry fruits

Cranberry and raspberry jelly with berry fruits

Description

It’s easy to make your own jelly from fruit juice. Leaf gelatine is amazing as it dissolves so easily.

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Cooking time: 10 minutes

Method

1 To make the jelly, place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover. Leave to soften for about 5 minutes.
2 Heat half the remaining juice with the caster sugar in a pan until bubbling. Mix in the softened leaf gelatine and juice, stirring until completely dissolved. Set aside to cool down a little, then stir in the rest of the juice.
3 Place the berries in a 750ml jelly mould or glass bowl, and pour over the juice until the berries are just covered. (If you rinse the mould first and leave a little water clinging to the sides, this can help stop the jelly from sticking.) Leave in the fridge for a few hours or until it’s beginning to set.
4 Fill the mould with the remaining juice and return to the fridge to continue setting (overnight works best). Alternatively, use 6 individual jelly moulds (150ml each), or 4 x 175ml individual pudding basins, the advantage being that these smaller jellies will set faster.
5 To make the coulis, blitz together the raspberries and icing sugar, and push through a sieve for a smooth sauce.
6 Turn out the jelly by dipping the mould in a bowl of hot water to loosen. Invert onto a large plate and give it a few quick shakes – the jelly should slide out.
7 Serve the jellies with a little of the raspberry coulis.

Each portion contains

  • Calories:

    94 kcal

    ,

    4.7%

  • Sugar:

    20g

    ,

    22.2%

  • Fat:

    0.1g

    ,

    0.1%

  • Saturates:

    0g

    ,

    0%

  • Salt:

    0g

    ,

    0%

of your guideline daily amount

Ingredients

8 leaves gelatine
600ml cranberry and raspberry juice drink (or cranberry juice)
40g caster sugar
175g mixed berries such as raspberries, blueberries and strawberries, quartered
 
For the raspberry coulis (optional)
200g raspberries
2 tbsp icing sugar

Recipe by Annabel Karmel

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