BERRIES DELIVER SUMMER IN A DISH
Summer is synonymous with fresh berries of all kinds.
Delicious eaten by the handful as Mother Nature intended, they also lend themselves to many dessert recipes. A raspberry or mulberry fool – berries tossed through whipped cream with a few other simple ingredients – is a delight, as is an Eton mess – strawberries, cream and meringue.
Today’s recipe can be made with whatever berries are available.
A strawberry or port jelly’s colour looks so appealing against the berries. You could use any flavour or make one from scratch.
MIXED BERRY JELLIES
300g mixed berries (such as raspberries, blueberries, blackberries, mulberries or strawberries), 1 packet strawberry or port wine jelly crystals, 1 cup boiling water, 1 cup cold water, 2 tbsp kirsch or strawberry liqueur or brandy (optional, omit for children), fresh redcurrants or pomegranate arils, to garnish, fresh mint leaves, to garnish, double cream, to serve
Wash and gently pat dry berries. Remove any stalks and cut strawberries, if using, into quarters. Place jelly crystals in a heatproof bowl or jug, or a small saucepan. Pour boiling water over and stir until crystals have dissolved. Stir in cold water and liqueur or brandy, if using.
Place a silicon loaf tin or a heatproof glass or ceramic bowl on a tray and pour berries in. Carefully pour jelly mixture over.
Cover with foil and chill for at least four hours or overnight.
Serve scooped onto plates, in bowls or glasses, top with redcurrants or pomegranate arils and mint leaves, with cream on the side.
A dish that’s better than a handful of berries.