Mini Strawberry & Vanilla Cream Jellies

5 mins Cook Time
5 mins Cook Time
  • Lightly brush 6 jelly moulds with a little vegetable oil so the jellies can be easily removed once set.

  • Divide the strawberries into the base of the moulds, then pour over the jelly mixture so that it fills approximately ¾ of the mould. Place the jellies in the fridge for 1-2 hours until the jellies have set.

  • Remove the seeds from the Vanilla Pod, place in a small saucepan with the sugar and cream and heat until just below a simmer, stirring constantly. Add the gelatine leaves and stir until they have dissolved, then remove from heat.

  • Allow to cool slightly, then pour on top of the jelly in the moulds. Return to the refrigerator for a further 2 hours until fully set. When ready to serve, turn out onto a plate and consume immediately. If you are having trouble removing the jelly from its mould simply place the mould in a shallow bowl of hot water for a few seconds before turning out.