Jellies with Summer Fruits
MAKES 6 INDIVIDUAL JELLIES
✹ 6 leaves gelatine (about 8g)
✹ 600ml cranberry and raspberry
✹ 40g caster sugar
✹ 175g mixed berries, such as
blueberries and strawberries
(hulled and quartered)
Method: Put the gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover. Leave to soften for about 5 minutes. Heat half the remaining fruit juice with the caster sugar in a saucepan until bubbling. Mix in the gelatine and any juice, stirring until completely dissolved. Set aside to cool down a little, then stir in the rest of the fruit juice.
Divide the berries between six individual jelly moulds (or four 175ml/6 fl oz pudding basins).
Pour over enough liquid to just cover the berries. It’s a good idea to rinse the moulds first and leave a little water clinging to the sides – this can help to stop the jelly from sticking. Refrigerate for about 1 hour, or until beginning to set.
Pour over the remaining liquid, or enough to fill the moulds or pudding basins, and return to the fridge to set completely. To turn out the jellies, dip each mould in a bowl of hot water, then turn onto a plate and give it a few quick shakes. Hopefully the jelly will slide out.
✹ Honeydew melon
✹ Cantaloupe melon
✹ Bamboo skewers
Method: Using cookie cutters, cut out flower shapes from the various melons and then cut out circles in the centre of each flower.
Using a small round cutter or a melon baller cut out small circles or balls of melon and insert them in the centre of each flower. Push the tip of a bamboo skewer through the flower and then cover with a straw and thread a couple of grapes onto each of the straws. You can arrange the flowers by pushing the end of the straws / skewers through the skin of an upturned melon.