(serves 2)400 g strawberries, trimmed
85 g caster sugar
juice of ½ lemon
3 gelatine leaves
50 ml double cream
1-2 tsp icing sugar
handful blueberries
Place the strawberries, sugar and lemon juice in a pan with 100 ml water. Bring to the boil. Skim away any scum that rises to the surface. Press the mixture through a sieve into a measuring jug. You need 300 ml strawberry juice, add boiling water if needed. Soak the gelatine leaves in cold water for 5 minutes. Squeeze out any excess liquid and dissolve the leaves into the hot strawberry juice. Pour the jelly into serving glasses and leave in the fridge for at least 3 hours to set. Just before serving, whip the cream with ising sugar. Dollop over the jelly and sprinkle with blueberries.
(GoodFood, May 2011)
