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Recipe
Festive Fruit Jelly
An attractive Christmas dessert A delicious alternative for younger members of the family and those who like a less rich seasonal pud. Can be made with port or Rosé wine if you want something more sophisticated! Serves: 8
Ingredients 2 strawberry jellies 1 raspberry jelly 450g strawberries, hulled and halved or sliced 225g raspberries To decorate: Fresh berries, mint leaves, holly
Method 1. Melt the strawberry jellies together in 300 ml boiling water and, when dissolved, make up to 1 litre with cold water. Chill until beginning to set. 2. Dissolve the raspberry jelly with 200 ml boiling water and put aside until beginning to set. 3. When both are nearly ready add the fruit to their respective jellies. Then place a layer of strawberry jelly in the base of a 1.5 litre fancy mould, leave until beginning to firm before adding a layer of raspberry jelly.
4. Continue layering until all jelly is used. Then chill covered for 2-3 hours or overnight. To turn out, dip mould into a bowl of warm, not hot, water for about 10 seconds. Loosen top edges with a round bladed knife, invert onto serving plate and shake gently. If it will not come out, repeat. Chill immediately and decorate with whipped cream or ice cream. Tip: For an adult version stir three sachets of gelatine into 200ml boiling water and set over a pan of boiling water until fully dissolved. Make up to 900ml with red or Rosé wine or port, then stir in 3-4tbsp cassis, sugar to taste and a pinch of mixed spice. When beginning to set, stir in the fruit and pour into mould or a terrine, as above. Serve with vanilla flavoured whipped cream or crème frâiche. Cookery Courses for all Why not give a Voucher for the perfect gift? Contact Alex 01243 532240 www.cookwithalex.co.uk
