Mixed berry jelly with minted cardamom cream


Ingredients 14
Servings 10
Time

Ingredients

  • 500
    g
    frozen berries
  • SYRUP
  • 250
    g
    sugar
  • 250
    ml
    water
  • 10
    ml
    raspberry liqueur, other liqueur or sherry
  • 15
    ml
    freshly squeezed lemon juice
  • 22
    ml
    gelatine
  • 50
    ml
    water
  • MINTED CARDAMOM CREAM
  • 1
    green cardamom pod, seeds
  • 15
    mint leaves
  • 15
    ml
    lemon juice
  • sugar to taste
  • 250
    ml
    cream
 

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.
 

Read more on: fruit
 

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