Summer Fruited Jelly

 

This is a really special jelly recipe where real redcurrant jelly is crammed with blackberries, raspberries, and redcurrants and then smothered with more fresh fruit in a raspberry coulis. Just pour a little cream on top and you have very sophisticated jelly.

 

Summer Fruited Jelly
Prepares: 4 servings
 
  • Preparation times: 35 minutes
  • Cooking time: 5 minutes
  • Setting time: at least 6 hours

  • Ingredients
  • 2½ sheets fine leaf gelatine OR
  • 1 sachet powdered gelatine
  • 450g (1 lb) redcurrants (3 cups)
  • 225g (8 oz) caster/white sugar (1 cup + 2 tbsp)
  • 140g (5 oz) blackberries (1 cup)
  • 300g (10½ oz) raspberries (2½ cups)

  • To serve
  • Double/whipping or heavy cream.

  • You will also need 4 × 175ml (6 fl oz) (¾ cup) mini pudding moulds. Alternatively, you can make them in one large jelly mould as shown in the photograph.


  1. Method
  2. First soften the gelatine.

  3. If using leaf gelatine, place the leaves in a bowl of cold water, snapping them in half to fit if necessary, and leave for 5 minutes to become very soft.

  4. If using powdered gelatine, stir the contents of 1 sachet into ¼ cup of cold water then add ¼ cup of boiling water and stir until the gelatine has completely dissolved, about 2 minutes.

  5. Now mix 300g (10½ oz) (2 cups) of the redcurrants, 200g (7 oz) (1 cup) of the sugar, and 90ml (3 fl oz) (⅓ cup) water in a medium-sized pan. Slowly bring the water to the boil and then simmer briskly, uncovered, for 3 minutes to cook the redcurrants. Strain the mixture into a jug through a plastic sieve, pushing the juices through with the back of a spoon.

  6. If using leaf gelatine, squeeze out the excess liquid and then stir it into the hot redcurrant juice.

  7. If using the powdered gelatine, stir the dissolved gelatine into the hot redcurrant juice.

  8. Now continue stirring until the gelatine has completely dissolved and then leave until the mixture is just warm.

  9. Meanwhile mix the remaining redcurrants with the blackberries and 200g (7 oz) (1½ cups) of the raspberries. Fill the moulds almost to the top with the fruit. You will have some fruit left over which will be used for garnishing.

  10. Fill each mould to the top with the jelly and then leave to cool completely. Cover with cling film/wrap and refrigerate to set for at least 6 hours.

  11. Meanwhile you can purée the remaining raspberries in a food processor or blender along with the remaining sugar and 3 tablespoons of water.

  12. Strain the coulis through a sieve into a bowl to remove the pips and then add the left-over fruit and stir to coat.

  13. When the jellies are set, remove them from their moulds by dipping the bottom of each one in boiling water for 5–10 seconds. Turn them out immediately onto four serving plates. Spoon the coulis and the fruit around the jellies and serve with cream.

 

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