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British

Jelly

The classic British moulded jelly, set with leaf gelatine rather than a packet: fresh orange juice sharpened with lemon, poured over strawberries and turned out wobbling onto a plate.

SnacksLunch & dinnerUnder 400 kcalUnder 30 min
20 min15 prep · 5 cookEasy252 kcalper serving
Jelly

Method

  1. Put 3 g of leaf gelatine into a small bowl of cold water and leave to soak for 5 minutes, until the sheets are completely floppy and swollen. Meanwhile, hull and halve 80 g of strawberries.
  2. Warm 75 ml of water with 25 g of caster sugar in a small pan over a low heat, stirring, for 2-3 minutes until the sugar has fully dissolved and the syrup is clear. Do not let it boil.
  3. Take the pan off the heat. Lift the gelatine out of its soaking water and squeeze it gently to shed the excess, then drop it into the hot syrup and stir for about 30 seconds until no strands or streaks remain and the liquid looks perfectly clear.

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Per serving

252kcal
2gprotein
50gcarbs
6gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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