Strawberry Jelly with Fresh Cream
by RecipeFiler
About this recipe
A wobbly, set jelly made with fresh strawberries, sugar and gelatine, served with a generous pour of double cream. Traditionally enjoyed as a summer pudding or family dessert across Britain.
Prep
15m
Cook
7m
Serves
Rating
—
Total time · 22m
Ingredients
Kitchen HelpShopping list
400 g fresh strawberries — hulled
80 g caster sugar
300 ml water
4 piece gelatine leaves — platinum or gold grade
1 tbsp lemon juice
150 ml double cream — to serve
Tools
- · saucepan
- · sieve
- · jug
- · 600ml jelly mould or glasses
- · mixing bowl
Instructions
Step by step
- 1
Place the gelatine leaves in a bowl of cold water to soften for about .
- 2
Meanwhile, put the strawberries, sugar and water in a saucepan. Bring to a gentle simmer over medium heat and cook for 5– until the strawberries have softened and released their juices.
- 3
Remove from the heat and stir in the lemon juice. Squeeze out the excess water from the gelatine leaves and stir them into the hot strawberry mixture until fully dissolved.
- 4
Strain the mixture through a sieve into a jug, pressing gently on the fruit to extract all the liquid. Discard the pulp or reserve for another use.
- 5
Pour the strained jelly into a 600ml jelly mould or individual serving glasses. Refrigerate for at least 4 hours, or until fully set.
- 6
To serve, dip the mould briefly in warm water and turn out onto a plate, or serve directly in glasses. Drizzle with double cream just before eating.
Per serving
serves 6AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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