Mini Strawberry & Vanilla Cream Jellies
50 gram (2 ounce) caster sugar
225 gram (8 ounce) single cream
2 leaves gelatine, soaked in cold water for 5 minutes
vegetable oil for greasing jelly moulds
200 gram (7 ounce) strawberries, hulled and quartered
1 pack of strawberry jelly made up to 1 pint according to pack instructions
1 Vanilla Pod
- 1 Lightly brush 6 jelly moulds with a little vegetable oil so the jellies can be easily removed once set.
- 2 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.
- 3 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.
- 4 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.