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Perfect as a summer treat; just strawberries, cream and gelatine

450g ripe strawberries
175g caster sugar
570 ml double cream, lightly whipped
50g gelatine
150 ml hot water

Put the stawberries into a bowl and mash to a pulp with a fork. Stir in the sugar. Rub the mixture through a sieve into the bowl and then fold in the lightly whipped cream. Put the gelatine into another bowl, add the hot water and let it dissolve. Set it aside and allow it to cool and then gently mix into the fruit/cream mixture and keep stirring until it begins to set. Pour the mixture into individual sundae glasses (or if preferred into a jelly mould) and leave to set completely before serving. (If in a mould, stand the mould in hot water for a few seconds to loosen before turning out and serving). Serves 6.

Taken from our Easy to Make Recipes Cookbook - purchase online from our shop products