Lisa Faulkner has shared her Recipe to keep the children happy. Try this out now and watch their little faces light up with excitement.
Jelly never tasted this good. Packed with a fresh berry puree and delicately flavoured with a vanilla pod, this softly set jelly is a must for gourmet mini diners. If you don’t have any jelly moulds set the mixture in small plastic cups instead.
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 4 hours or overnight
5 leaves gelatine
1 kg (2 ¼ lb) strawberries, roughly chopped
100 g (4 oz) caster sugar
100 ml (3 ½ fl oz) water
Juice of 1 lemon
1 vanilla pod
Few tiny sweets to decorate
Put the gelatine into a shallow dish a little larger than the gelatine sheets, cover with cold water and leave for about five minutes to soften.
Add the strawberries to a saucepan then add the sugar, water and lemon juice. Slit the vanilla pod lengthways and scrape out the Black seeds, add the seeds and pod to the pan and cook over a gentle heat for about five minutes, stirring from time to time until the strawberries are very soft.
Discard the vanilla pod then press the mixture through a sieve into a large jug until you are left with the strawberry Pulp.
Drain the gelatine, squeezing out the water then add the softened leaves to the warm strawberry pump and stir until it has dissolved. Pour into six individual moulds set on a tray, leave until cool then transfer to the fridge until set.
When ready to serve, dip each mould into a dish of hot water, count to five, loosen the top edge of the jelly with a wetted finger then turn out on to a plate. Repeat with the other jellies then decorate with sweetie eyes, nose and tummy buttons. Serve immediately.
Lisa provided this Recipe to support Breast Cancer Care’s Strawberry Tea campaign, sponsored by Seasonal Berries. The campaign runs until 31 August and raises money to help the 50,000 people diagnosed with breast cancer each year. Find out more at www.breastcancercare.org.uk/strawberry