ScarlettFruit Jelly
August 27th 2006 15:54
Fruit Jelly
About Fruit Jelly
Using frozen fruits – whether bought or home frozen – means this jelly is simple to make and quick to set, and makes a fast refreshing treat at any time of year.
You need to make and chill up to 4 hours in advance. As this dessert is made with frozen fruit it should be eaten on the same day, as the gradual thawing of the frozen fruit softens the jelly. To make a day ahead, first thaw the fruit, drain off the juices, then make them up to 600ml / 1 pint with the cranberry and raspberry juice. Alternatively, use fresh fruits in season.
INGREDIENTS
Makes 6
600 ml / 1 pint cranberry and raspberry juice (from a carton)
1 tablespoon powdered gelatine or 3 gelatine leaves
250 gm frozen mixed fruits such as cranberries, raspberries…
142 ml / ¼ pint carton of double cream, lightly whipped, to serve
biscuits, such as sables or amaretti, to serve
1. Pour the fruit juice into a pan and heat until almost boiling. Take off the heat.
2. If using powdered gelatine, sprinkle the gelatine over the juice and whisk well until it dissolves, then leave to cool to room temperature. If using gelatine leaves, break into a wide shallow bowl, pour over 4 tablespoons of the juice and let stand for 5 minutes. Pour the remaining juice into a pan and heat. Stir in the gelatine and leave to cool as above.
3. Divide the fruits between 6 glass tumblers and pour the cooled cranberry liquid over to cover the fruit. Chill until firm.
4. To serve, top each glass with a spoonful of whipped double cream, and accompany with a few dessert biscuits.
**From “Good Food for Friends”**
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