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Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Afternoon tea

Coconut chai tea

5 minutes

Strawberry and fruit schnapps jelly

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 4 hours for chilling

Cooking Time 10 minutes

Ingredients

900 g strawberries, rinsed
4 leaves gelatine
1 cup strawberry juice
¼ cup fruit schnapps
100 g sugar
1 x 80 g punnet pomegranate rubies
250 g crème fraîche, for serving

Method

Slice the strawberries in a bowl, and mix with the lemon juice.
Pour a little water into a small bowl, add the gelatine and leave to soften for 5 minutes.
In a pan, mix together the strawberry juice and fruit schnapps then stir in the sugar. Bring the sugary mixture to a boil.
Squeeze out the gelatine and add to the pan, whisking constantly, before removing the pan from the heat.
Pour the mixture into a large bowl, setting a little aside, then refrigerate to chill for 1 hour. Remove and top with the pomegranate rubies then pour over the excess jelly mixture.
Refrigerate for 3 hours to set. Serve with a generous dollop of crème fraîche.

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Strawberry and fruit schnapps jelly

Strawberry and fruit schnapps jelly

Ingredients

Method