Summer fruit and vanilla ring recipe
Ingredients
- 125g caster sugar
- 1 vanilla pod
- 6 sheets gelatine
- juice ½ lemon
- 300g (10oz) raspberries
- 300g (10oz) strawberries
- whipped cream, to serve (optional)
Each serving contains
- Energy
- 440kJ 103.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 24g
of the Reference intake
Carbohydrate 24.5gProtein 2.4gFibre 3.4g
Method
- Pour 250ml (8fl oz) water into a small pan, add sugar and vanilla pod, heat gently for 5 minutes until the sugar has dissolved, then leave to stand for a further 10 minutes for the vanilla pod to infuse.
- Soften the gelatine in a little cold water, then remove and shake off any excess water. Add to the vanilla water and stir until dissolved. Remove thevanillapod and dry - it can be used again, or placed when it's bone dry in a jar of caster sugar to flavour it.
- Add thelemonjuice and a further 250ml (8fl oz) of cold water to the pan. Pack the fruit, sliced, into a 1 litre ring mould or jelly mould and pour over the vanilla syrup. Place in the fridge to set for at least 6 hours or overnight.
- To turn out, dip the mould in warm water then invert onto a serving plate. Serve with whipped cream if liked.
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