Name: Mixed berry jelly with minted cardamom cream
Yield: 10 servings
Cuisine: Boil
Ingredients: 500.00 g mixed berries frozen; 250.00 g sugar; 250.00 ml water; 10.00 ml liqueur raspberry; 15.00 ml lemon juice freshly squeezed; 22.00 ml Sheridans gelatine; 50.00 ml water; 1.00 green cardamom pods; 15.00 chopped; 15.00 ml lemon juice; sugar to taste; 250.00 ml cream

Recipe Disclaimer

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Ingredients (12)

500.00 g

mixed berries — frozen

SYRUP

250.00 g	sugar
250.00 ml	water
10.00 ml	liqueur — raspberry
15.00 ml	lemon juice — freshly squeezed
22.00 ml	Sheridans gelatine
50.00 ml	water

MINTED CARDAMOM CREAM

1.00	green cardamom pods
15.00	chopped
15.00 ml	lemon juice
	sugar — to taste
250.00 ml	cream

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Method:

SYRUP: Place sugar, water, liqueur and lemon juice in a saucepan and bring to boil. Cook for 5 minutes on high to make a syrup. Remove from stove.
Melt gelatine in cold water. Whisk into syrup until smooth. Pour liquid through a sieve into a bowl. Cool. Gently stir in berries.
Line individual moulds or a 1 litre (4 cup) bowl with cling film, brush with oil or spray with non-stick cooking spray. Fill with mixture.
Refrigerate for 4 hours.
CARDAMOM CREAM: Place cardamom seeds, mint leaves, lemon juice and sugar in a mortar and grind with a pestle until fine, to release flavours. Add to cream. If it becomes too thick, dilute with a little water.
Serve jellies on their own, decorated with mint leaves or spun sugar, or with Christmas pudding.