Ingredients

Method

• 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

Ingredients

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.