Straw­berry jelly with lime-basil syl­labub

The Daily Telegraph - Telegraph Magazine - - The Cut//food -

Serves 4

Up­lift­ing, herald­ing sum­mer: lit­tle tum­blers of scar­let jelly topped with scented cream.

— 6 gelatin sheets (G Costa

or Su­per­cook brand) — 500g straw­ber­ries, hulled — caster sugar, to taste

For the syl­labub

— 200ml dou­ble cream — juice and grated zest

of 1 lime

— 2 tsp caster sugar

— 10 basil leaves, torn into small pieces, plus a few small leaves to dec­o­rate

Put the gelatin leaves into a bowl of cold wa­ter and leave to soak un­til soft.

Cut about one third of the straw­ber­ries into quar­ters and set aside in the fridge.

Put the re­main­ing straw­ber­ries into a pan with 150ml wa­ter and bring to a sim­mer. Cook un­til soft then blitz to a smooth purée in a food pro­ces­sor. Taste and add a lit­tle sugar if needed.

Squeeze the gelatin leaves to rid them of ex­cess wa­ter and put them in a saucepan with about four ta­ble­spoons of wa­ter. Melt over a very low heat – do not let the mix­ture boil at all. Add the puréed straw­berry and stir well. Al­low to cool to room tem­per­a­ture, stir­ring oc­ca­sion­ally.

Di­vide the cut straw­ber­ries be­tween four glass tum­blers, then pour the gelatin mix­ture over the fruit to cover by about 1cm. Place in the fridge to set.

To make the syl­labub, put the cream in a bowl and add the lime juice and zest. Whisk slowly un­til the cream thick­ens (not too much) then stir in the sugar and basil leaves. Just be­fore serv­ing, spoon a heaped ta­ble­spoon­ful of the syl­labub over the straw­berry jel­lies and top with a basil leaf or two. These pud­dings store well in the fridge for about an hour.

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