Strawberry and fruit schnapps jelly
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- Abigail Donnelly
- 6
- Easy
- Carb Conscious Fat conscious
- 30 minutes, plus 4 hours for chilling
- 10 minutes
- Mulderbosch Rosé 2007
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
Cooking Instructions
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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