Mango & Blackberry Tiger-Tail Jellies

140

CALORIES PER SERVING

INGREDIENTS (Makes 4)

◆ 350g fresh or frozen blackberries + extra to serve

◆ 40g sugar

◆ 7 sheets leaf gelatine

◆ 300g prepared ripe mango + extra to serve

◆ 225ml fresh orange juice

◆ 1 piece stem ginger in syrup, chopped

1 Put the berries, sugar and 6tbsp water in a saucepan. Heat until steaming then cover and simmer for 5min.

Push through a sieve to remove the seeds. Leave to cool.

2 Soak 3 sheets gelatine in cold water for 5min. Drain and place in a heatproof bowl. Spoon over 4tbsp very hot water and stir until dissolved. Mix into the blackberry pulp.

3 Pour one-third of the mixture into 4 straight-sided 250ml tumblers and chill until firm. Stand the remaining jelly in a bowl of hot water to prevent setting.

4 Blend the mango, orange juice and ginger until smooth. Repeat step 2 with remaining gelatine and stir into the mango pulp. Pour one third over the blackberry layers. Chill until firm. Keep the remaining jelly as above.

5 Repeat the jelly layering and setting to create 6 layers, then chill for 1hr until firm. Ser ve with extra fruit and mint. COOK’S TIP: For a darker stripe, add black food colouring to the blackberry pulp. MW