Sunshine Super Berry Jellies
Looking like jewels on a plate, these individual jellies are packed with super nutritious berries. And there’s a culinary tip for giving the recipe extra zing with an exotic tipple.
Serves 6
Take…
1 raspberry jelly
1 orange, zest and juice
85g (3oz) strawberries, hulled, and sliced
85g (3oz) blueberries
85g (3oz) raspberries
Anchor Light Real Dairy Cream
Additional berries to serve
Make…
Break the jelly into cubes in a measuring jug. Dissolve the cubes in 45ml (3tbsp) of boiling water. Add 3 x 15mlsp (3 tbsp) of orange juice and the orange zest. Top up to 570ml (1pt) with cold water. Alternatively follow the instructions on pack.
Pack half of the fruit tightly into 6 individual jelly moulds. Pour over sufficient of the jelly mixture to just cover the fruit. Place in a fridge and chill until the jelly begins to set.
When slightly set cover the jellies with the rest of the fruit and the remaining jelly. Chill again until the jellies are completely set.
To serve, stand each jelly mould briefly in hot water to loosen the jelly from the mould. Turn out upside down on to a serving plate and decorate with Anchor Light Real Dairy Cream and some extra berries.
Tip: To add a little ‘St Tropez zing’ for adults, replace 1tbsp of orange juice with 1 tbsp of Crème de Cassis.