Jelly with Autumn Berry Compote

For grown-up jelly and seriously fruity autumnal compote, sink your spoon into this great dessert by David Massey
By David Massey
Jelly with Autumn Berry Compote
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus setting time
  • Effort: medium

Ingredients

For the compote

  • 1 x 350 g bag frozen autumn mixed summer berries
  • 2 tbsp caster sugar
  • 1 vanilla pod

For the jelly squares

  • 110 g strawberry jelly
  • 110 ml orange liqueur

For the cream

  • 100 ml double cream
  • 1 tbsp caster sugar

To decorate

  • shavings dark chocolate
  • mint leaves

Method

1. Warm the autumn berries with the caster sugar, and vanilla pod. Bring to a boil and cook the fruit down until the sugar becomes a rich syrup. Set aside and leave to cool.

2. Combine the jelly with 450ml boiling water and stir until completely dissolved. Stir in the orange liqueur and pour into a 12x10cm tin. Refrigerate until firm - about 3-4 hours.

3. Dip the bottom of the tin into warm water for about 15 seconds. Do the same with a sharp knife. Turn the jelly out onto a wet counter and use the warm knife to cut it into 2.5 cm squares.

4. Lightly whip the cream with the sugar, and spoon into a serving dish.

5. Spoon the compote into a large glass bowl, scatter over the jelly cubes and tuck in the mint leaves. Decorate with chocolate shavings and accompany with generous dollops of cream.

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