- Serves: 6-8
- Cook Time:
- Prep Time: 15 minutes plus several hours chilling time
- Effort: easy
- 6 sheets leaf gelatine
- 600 ml cranberry and raspberry juice
- 60 g caster sugar
- 350 mixed berries, preferably strawberries, raspberries, blueberries and blackberries
For the raspberry coulis
- 200 g raspberries
- 2 tbsp icing sugar
1. Place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover the surface. Leave to soften for 5 minutes.
2. Heat the remaining cranberry and raspberry juice and caster sugar in a saucepan until piping hot.
3. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
4. Halve the strawberries and mix with the raspberries, blueberries and blackberries.
5. Rinse a jelly mould but do not dry as a wet mould will make it easier to remove the jelly when set.
6. Distribute the fruit around the mould. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge
7. To make the coulis, blitz together the raspberries and icing sugar in a hand blender. Push the puree through a sieve for a smooth sauce. Stir in any extra icing sugar, to taste.
8. To turn out the jelly dip the mould into a bowl of hot water and run a knife around the edge of the mould. Invert onto a large plate, give it a quick shake and the jelly should slide out.
9. Serve the jelly with a little raspberry coulis and some vanilla ice cream.
Rate This Recipe