You can set the jelly in individual ramekins, or in one large mould as we have done here. Raspberries would also work well.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
391
Ingredients
Oil, to grease
700g
fresh or frozen strawberries, hulled and roughly chopped
75g
caster sugar
6
sheets platinum-grade leaf gelatine, we use Dr. Oetker
Juice 1 lemon
600ml
double cream
TO DECORATE AND SERVE
Pistachio kernels, roughly chopped, optional
Fresh whole strawberries
Directions
Step 1Brush a 1-1.5 litre jelly mould or bowl with oil. Put the strawberries, sugar and 50ml water into a medium pan. Cook over medium heat, stirring frequently, until the strawberries have pulped down, about 15min.
Step 2Meanwhile, cover the gelatine leaves with cold water and leave to soak for 5min. Lift the gelatine out of the water (squeeze out the excess) and stir into the hot strawberry mixture to dissolve.
Step 3Strain the mixture through a fine sieve into a large bowl, working the purée well to get as much through as possible. Discard the strawberry seeds. Stir in the lemon juice and leave to cool.
Step 4Stir in the double cream, then pour into the greased jelly mould and chill until set, about 3hr.
Step 5To serve, quickly dip the sides of the mould into warm-hot water. Dry the outside and invert on to a plate or cake stand to unmould the jelly. Decorate with chopped pistachios, if you like, and top with fresh strawberries.
GET AHEAD Prepare to the end of step 4 up to 3 days ahead. Keep chilled. Complete recipe to serve.
Per serving:
Calories: 391
Protein: 8g
Fat: 34g
Saturates: 20g
Carbs: 13g
Sugars: 13g
Fibre: 3g
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