Berry jelly

Name: Berry jelly
Yield: 6 servings
Cuisine: Boil
Ingredients: 400.00 ml water; 275.00 ml berries puréed; 200.00 g castor sugar; 15.00 ml lemon juice; 15.00 ml muscadel; 150.00 ml water; 45.00 ml Sheridans gelatine or agar-agar

6 servings

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Fruit

By Food24 November 03 2009

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Ingredients (7)

400.00 ml	water
275.00 ml	berries — puréed
200.00 g	castor sugar
15.00 ml	lemon juice
15.00 ml	muscadel
150.00 ml	water
45.00 ml	Sheridans gelatine — or agar-agar

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Method:

1. In a saucepan combine the water with the puréed berries, sugar, lemon juice and liqueur. Heat, stirring until the sugar is dissolved. Remove from the heat.
2. Pour the second amount of water into a jug and sprinkle gelatine over. Leave to form a spongy mass. Dissolve the gelatine mixture over hot water, then add it to the berries and stir until well combined.
3. Pass this mixture through a fine sieve and discard the solids.
4. Allow the liquid to cool and pour into 6 individual jelly moulds.
5. Cover and chill in the refrigerator until set.