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Pomegranate and Raspberry Jelly

Ingredients

Makes 1 pint

1pint Pomegranate and Raspberry Juice
4 sheets fine leaf gelatine
220g mixed berries (blueberries, raspberries, strawberries)

Preparation

1 Soak the gelatine leaves in 3 tbs of Pomegranate and raspberry juice.
2 Heat the remaining juice. Be careful not to boil it.
3 Add the soaked gelatine and any liquid to the hot juice. Stir until dissolved.
4 Divide the berries between 4 individual moulds. Pour over the liquid jelly.
5 Leave to cool then transfer to the fridge to set.


Tips

If using powdered gelatine always add the powder to the liquid to stop it going lumpy.
If using leaf gelatine, always soak first in cold liquid before dissolving in hot liquid.
Never let the liquid boil as this can stop the jelly setting.
As a rule, 4 leaves of gelatine set 1 pint of liquid.

Turning out

Use a hot cloth around the mould to make turning out easy.
Or dip the mould in hot water.
Failing that use a blowtorch on metal tins.



Reproduced with the kind permission of  Claire Bassano

 
 
 
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