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Summer fruit jelly
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10 sheets Costa Leaf Gelatine
1kg mixed fresh summer fruits (such as strawberries, raspberries, blackcurrants, redcurrants and blackberries)
6 whole star anise
2 tbsp lemon juice
225g caster sugar
pouring cream or clotted cream, to serve
1. Place the gelatine in a bowl of cold water and leave to soften. Meanwhile, put the fruits in a saucepan, halving the strawberries if large (don’t bother to hull or string the fruits as they will be strained after cooking). Add the star anise, lemon juice, sugar and 300ml water. Bring just to the boil then reduce the heat, cover with a lid and simmer gently for about 10 minutes until the fruits are mushy. Put a fine gauge sieve over a bowl, then press the fruit mixture through with the back of a spoon to extract all the juice. Discard the pulp.
2. Lift the softened gelatine out of the water, lower into the hot fruit mixture and stir for a few seconds until dissolved. Leave until cool and beginning to thicken slightly.
3. Pour the jelly into a mould with a capacity of about 800-900ml (or use individual jelly moulds). Chill for at least 5 hours or overnight until set.
4. Fill a large heatproof bowl with very hot water, lower the jelly mould into it and leave for a few seconds. Lift out, rest a flat serving plate on top and invert. Shake the mould until you feel the jelly loosening, then lift away the mould. (You might need to re-dip the mould several times; metal and plastic moulds will be quicker to loosen than glass or ceramic. Take care not to dip them for too long or the jelly will melt.) Serve with pouring cream or clotted cream.
Typical values per serving:
This recipe was first published in April 2012.