Raspberry and Blackberry Jelly
A fabulous way to bring the taste of summer fruits to the table in the winter, this blackberry and raspberry jelly style pudding is wonderfully refreshing. Use fruits that you have frozen as the summer season came to an end.
Raspberry and blackberry jelly
You don't need to confine yourself to the fruits in the title as this simple pudding will work equally well with a variety of red fruits.
600g mixed red fruit
Juice of half a lemon
300ml water
100g runny honey
10g gelatine
Simmer the fruit, lemon juice, water and honey together in a pan over a low heat for about 10 minutes. Strain the mixture through a fine sieve, pushing the pulp to extract as much as possible and ideally leave only seeds behind to be discarded.
Soften the gelatine sheets in some warm water then tear them apart and add them to the berry juice mixture. Whisk the gelatine into the fruit mixture thoroughly then pour into one large or several small, individual moulds. Place in the refrigerator to set. Turn the jellies out by dipping each mould into very hot water to loosen it before placing a plate on top and turning upside down so the jelly drops out. Serve with ice cream or drizzled with cream.
Mucat blackberry jelly
This is a more adult alternative to the blackberry and raspberry jelly above, but just as easy and delicious The tartness of the blackberries set of the sweet Muscat perfectly.
16g gelatine leaves
625ml Muscat dessert wine
125ml water
30ml lime juice
100g caster sugar
250g blackberries
Add the wine, water, lime juice and sugar to a pan and heat gently on low, stirring occasionally, until the sugar has dissolved, then turn up the heat bring to a rapid boil for one minute. Remove the pan from the heat. Meanwhile soften the gelatine in cold water for a few minutes.
Squeeze the gelatine leaves dry gently then place in a small bowl with about 250ml of the hot wine mixture. Whisk together well then pour back into the pan of wine, whisking again to combine. Set aside to cool for a little while.
Meanwhile divide the blackberries evenly into six serving glasses. Pour the hot wine mixture over the fruit and place the glasses in the refrigerator to set for 3-4 hours or overnight.
Serve with a jug of fresh cream.
