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Strawberry & Perry Jelly Ingredients: 4 Gelatine sheets 500ml/18fl oz Perry (pear cider) 50g/2oz Caster sugar 75g/3oz Strawberries, halved 50g/2oz Raspberries Serves 4 Recipe: Put the gelatine sheets in a shallow dish with just enough water to cover them, leave them to soak for 2 minutes until they have softened. Drain the sheets & put to one side. Heat 150ml/4oz of Perry in a saucepan until it comes to the boil, add the sugar & gelatine sheets & stir until dissolved. Add the rest of the Perry & leave to cool a bit. Arrange half of the strawberries into 4 moulds or ramekins; pour over half the jelly mix & leave to set in the fridge for 1 hour. Then arrange the rest of the strawberries on top & adding the remaining jelly mix. Leave to set overnight in the fridge. You can add the fruit & jelly mix at once if you are short of time but the strawberries will float to the top of the terrine. Delicious served with homemade strawberry ice cream or any other ice cream |
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