strawberry jelly and soupA no cooking dessert which is a grown up version of jelly and ice cream.

Strawberry jelly and puree with mascarpone

By Annette Woolcock Published: February 8, 2015

  • Yield: 2 Servings
  • Prep: 20 mins

A no cooking dessert which is a grown up version of jelly and ice cream.

Ingredients

Instructions

  1. For the strawberry soup, place all the ingredients in a blender and blend until smooth. Pour into two shot glasses and refrigerate.
  2. For the jelly, soak the gelatine leaves in cold water until soft. Pour the wine and sugar into a saucepan and boil for a minute or so. Meanwhile, squeeze any excess water from the gelatine.
  3. Remove the wine and sugar mix from the stove and add the softened gelatine leaves. Allow to cool slightly.
  4. Half fill two ramekin moulds with the jelly mix, add strawberries and top up with remaining jelly. Allow to set in the fridge (up to 4 hours).
  5. To remove the jellies, run a sharp knife round the inside edge of the ramekin, invert and shake out the jelly gently onto a plate. Alternatively, serve the jellies in the ramekins.
  6. Mix the mascarpone and black pepper and spoon a quenelle (shaped with warm two dessert spoons) onto each plate as in the picture.
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