Preparation time: 30 minutes Setting time: 4 hours Makes: 6
Strawberry layer
• 250g strawberries, washed and hulled
• 1 cup (250mL) apple juice,
at room temperature
• 1 tablespoon icing sugar
• 2 teaspoons gelatine
Cream layer
• 1 cup (250mL) thickened cream
• 1/4 cup (55g) caster sugar
• 1 teaspoon vanilla extract
• 11/2 teaspoons gelatine
1. To make the strawberry layer,
process the strawberries in a food processor and, with the motor running, slowly add 3/4 cup of the apple juice. Process until smooth. Strain the mixture through a fine sieve into a bowl. Scrape with a spoon to extract the juice from the seeds. Add the icing sugar to the strained strawberry/apple juice mixture and stir to combine.
2. Place the remaining 1/4 cup apple juice into a small bowl. Sprinkle the gelatine over, and stand for a couple
of minutes to let the gelatine soften. Stand the bowl in a pan of hot water and whisk with a fork to dissolve. Stir into the strawberry/juice mixture.
3. Divide evenly between six 1/2-cup moulds. Place into the fridge for
about 2 hours for it to set completely, before making the cream layer.
4. To make the cream layer, combine the cream and sugar in a small saucepan. Stir over medium heat to dissolve the sugar. Remove from the heat and stir in the vanilla extract. Place 2 tablespoons of cold water into a small bowl. Sprinkle the gelatine over and stand for a couple of minutes to soften. Stand the bowl in a pan of hot water and whisk with a fork to dissolve. Stir into the cream mixture.
5. Gently pour over the set strawberry mixture, and refrigerate for 2 hours, until set. Turn out onto a plate to serve. If the jelly is difficult to release, dip briefly into hot water then try again.
Note: when adding dissolved gelatine to a mixture, don’t add hot to cold, or it will become lumpy. Stir a bit of the main mix-ture into the gelatine mixture first.