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    Strawberry Milk Jelly

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    Strawberry Milk Jelly

    • Preparation time: 20 minutes, plus 2-3 hours setting time

    Serves: 6


    • 2 x 135g pack Waitrose Strawberry Flavour Jelly
    • 900ml Waitrose Whole Milk
    • 3 tsp Langdale's Essence of Vanilla
    • 500g strawberries, washed
    • 50g caster sugar


    1. Divide the jelly into cubes and place in a large bowl. Pour 300ml boiling water over and stir until the jelly has completely dissolved. Allow the mixture to cool for about 15-20 minutes or until completely cold before adding the milk and 2 tsp vanilla essence. Stir well and pour into a 1.4 litre serving bowl or jelly mould. Chill in the fridge for 2-3 hours or until set.
    2. Meanwhile, remove the stalks from the strawberries and cut in half, or quarters if large. Place in a bowl with the remaining vanilla essence, caster sugar and 1 tbsp cold water. Stir and allow to stand for 30 minutes or until the sugar has dissolved and the mixture is thick and syrupy.
    3. Serve a generous spoonful of the milk jelly with the strawberries and a little of the vanilla syrup.

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    Cook's tips

    To hull the strawberries, take the stalk firmly in one hand and the berry in the other. Then twist in opposite directions and the hull should lift out with the stalk.

    In step 1, the dissolved jelly must be completely cooled before the milk is added, otherwise it may curdle. If this happens, whisk the mixture thoroughly to combine. Even if it does not look as attractive, it is alright to eat and will taste just as good.

    If you are using a jelly mould, you will find it easier to remove the jelly by dipping the mould in hot water for about 30 seconds before turning out onto a serving plate. Serve immediately.


    You could use another flavour jelly and change the type of fruit if you prefer. Just keep to the same quantities.


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