November 15, 2013 by dgarnett2013
Apple & blackberry jelly: British Regional Food by Mark Hix
- 500ml clear apple juice
- 100g caster sugar (or less if the juice is sweet)
- 4 sheets of leaf gelatine
- 120g blackberries
Bring 100ml of the apple juice to the boil. Add the sugar and stir until dissolved.
Meanwhile, soak the gelatine leaves in a shallow bowl of cold water for a few minutes, until it is soft. Squeeze out the water, add the gelatine to the hot apple juice and stir until dissolved. Add the rest of the juice, stir well and put the jelly somewhere cool, but do not let it set.
Rub moulds, or one large mould, with tasteless oil (or line with cling film), then half fill with half the berries and pour half of the cooled jelly.
Put in the fridge for an hour or so to set, then top up with the rest of the berries and unset jelly. This allows the berries to stay suspended and not float to the top.
To serve, turn out and offer thick jersey cream to go with the jelly.
Made for the girls.