• 4servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 x 135g packs strawberry jelly, cut into small chunks

  2. 300ml freshly squeezed orange juice

  3. 400g strawberries, hulled

  4. 170g can evaporated milk

  5. 150g blueberries

Instructions Jump to Ingredients ↑

  1. Place the jelly in a small pan with 4 tablespoons of the orange juice and warm over a gentle heat stirring well until dissolved. Alternatively, microwave on full power for 1½ minutes. Stir in the remaining orange juice and set aside.

  2. Thinly slice 6 of the strawberries and place in a moistened 1-litre jelly mould (see our tip), reserving a few slices to decorate the top. Using a hand-held blender or food processor, purée the remaining strawberries.

  3. Place the strawberry purée, evaporated milk and the jelly mixture in a large measuring jug. Using a balloon or electric hand whisk, blend together well to aerate until the volume reaches about 1 litre.

  4. Pour the mixture into the jelly mould, allow to cool, then leave to set in a fridge for 2 hours. Turn out the jelly by dipping the mould in hot water briefly first. Serve, scattered with the reserved strawberries plus the blueberries, if using.


Send feedback