Lunch box fruity jelly bites
makes 55 | prep 30 mins (+ cooling & 2 hours chilling time)
400g strawberries, hulled, at room temperature 2 tsp pure maple syrup 2 tsp vanilla extract 2 large mangoes, flesh chopped, at room temperature 4 tbs gelatine powder 1 Puree the strawberries in a food processor until smooth. Press through a fine sieve to remove the seeds (you will need 1 cup puree). Discard seeds. Transfer the puree to a bowl. Stir in the maple syrup and 1 tsp vanilla. Wash and dry the food processor. 2 Puree the mango in the food processor until smooth. Transfer to a separate bowl. Stir in the remaining 1 tsp vanilla. 3 Pour 160ml ( 2⁄3 cup) water into a microwave-safe cereal bowl (this will provide a good surface area for the gelatine to absorb). Gradually sprinkle 2 tbs gelatine evenly over the surface, allowing each addition to absorb water before adding more. If the gelatine isn’t taking in the water towards the end, drizzle with 1 tbs water. Don’t stir the mixture at this stage, as lumps will form. Microwave on High for 30 seconds, then whisk with a fork to dissolve the gelatine. Set aside to cool to room temperature. 4 Use a balloon whisk to stir (not whisk) the gelatine mixture into the strawberry puree. Transfer to a jug. Pour into a 20 x 28cm plastic container. Place in the fridge. 5 Repeat Steps 3 and 4 with the remaining gelatine powder, 160ml ( 2⁄3 cup) water and the mango puree. Pour slowly over strawberry puree. Place in the fridge for 2 hours or until set. Run a flat-bladed knife around the edge of the jelly to loosen from the container. Carefully transfer jelly to a clean work surface. Use assorted 3cm cutters to cut out different shapes or cut jelly into 3cm squares.