blueberries Archives

Berry recipes

Rosé-and-berry jelly

8−10 minutes

Appletiser jelly with apple and fennel

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 5 minutes

Ingredients

1 x 750 ml Appletiser bottle
10 gelatine sheets
2 Granny Smith apples, sliced into matchsticks
1 fennel bulb, thinly sliced
200 g blueberries
¼ cup Woolworths blueberry oil-free dressing

Method

Heat half the Appletiser in a saucepan over a medium heat. Meanwhile, soak the gelatine in cold water until soft, about 5 minutes.

Remove the gelatine from the water, squeeze out any excess liquid and add to the Appletiser. Stir until completely dissolved, remove from the heat and add the remaining Appletiser. Stir well, then pour into a jelly mould. Chill for 4–6 hours, or until completely set.

Turn the jelly out onto a serving dish. Top with the apple, fennel and blueberries. Drizzle over the dressing just before serving.

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Appletiser jelly with apple and fennel

Appletiser jelly with apple and fennel

Ingredients

Method