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Strawberry rose jelly
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225g caster sugar
10 sheets Costa Fine Leaf Gelatine
1 tsp rosewater
Clotted cream, to serve
1. Using a vegetable peeler or small knife, pare strips of zest from the lemon. Then halve the lemon and squeeze the juice into a large saucepan with the zest. Halve the strawberries (there's no need to hull them first) and add to the pan with the sugar and 250ml water. Bring to a simmer and cover with a lid. Cook gently for about 10 minutes until the strawberries are very soft and mushy.
2. Meanwhile, put the gelatine into a bow of cold water and leave to soften for about 5 minutes.
3. Strain the strawberry pulp through a fine sieve resting over a bowl. Gently push the pulp in the sieve with the back of a spoon to extract the juice but don't force it through or the pulp will make the jelly cloudy. Lift the gelatine leaves out of the water, squeeze, then stir into the hot druit syrup. Stir to dissolve, then add the rosewater and leave to stand for 15 minutes.
4. Pour the jelly into a 1-litre jelly mould (see Cook's tips below). Cover and chill for at least 6 hours or overnight until set.
5. To serve, fill a large heatproof bowl with very hot water and choose a flat serving plate. Lower the jelly mould into the water up the rim and leave for several seconds. Lift out, rest the plate on top and invert. Shake the mould until you feel the jelly loosen before lifting away the mould. (if the jelly doesn't budge, briefly re-dip the mould but don't leave for too long or the jelly will melt.) Serve with clotted cream.
Individual moulds can be used instead of one large mould. Alternatively, use pretty serving glasses, in which case you can reduce the amount of gelatine to 8 sheets.
Typical values per serving:
2.3g fibre 6.4g protein (including 30g dollop clotted cream)