Strawberry and Mint Jelly Pots

Shopping list

• 400 g strawberries — hulled and halved

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• 80 g caster sugar

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• 100 ml cold water

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• 4 piece gelatine leaves

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• 6 piece fresh mint — leaves only

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Step by step

1. 1

   Place the strawberries, caster sugar and water in a medium saucepan. Bring to a simmer over medium heat and cook for 8– 10 minutes, stirring occasionally, until the strawberries are soft and the liquid is syrupy.

2. 2

   Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and pliable.

3. 3

   Remove the strawberry mixture from the heat. Squeeze the gelatine leaves to remove excess water and stir them into the hot strawberry syrup until fully dissolved.

4. 4

   Add the mint leaves and stir. Leave the mixture to cool for 10 minutes, then remove and discard the mint leaves.

5. 5

   Pour the strawberry mixture evenly into six small serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until firmly set.

6. 6

   Serve chilled, optionally garnished with a fresh mint leaf and a dollop of lightly whipped cream if desired.