Central and North Burnett Times - - TASTE -

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.




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.

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