Jewelled Fruit Jelly

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10 Ingredients

Number of servings

12

250grams whole cherries
2tablespoons mint
1 nectarine, destoned
50grams strawberries
50grams blueberries
1 plum, destoned
50grams blackberries
2 cup vanilla custard
2 gelatine leaves
2L apple & raspberry juice

Nutrition per serving

7% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Soak gelatine leaves in cold water for 5 minutes to soften.

Step 2 of 5

Place juice and 100g cherries in a saucepan over medium-high heat. Bring mixture to the boil. Remove gelatine from water and squeeze to remove excess water. Add gelatine to hot juice. Return to medium heat and stir until gelatine dissolves. Strain through a fine sieve, pressing down on the cherries to colour the liquid. Discard pulp. Chill for 1-2 hours, stirring every 20 minutes, or until jelly is partly set but still quite liquid. Reserve 1/2 cup jelly mixture.

Step 3 of 5

Fold remaining cherries and fruit into jelly mixture. Transfer to a 10-cup-capacity Bundt tin.

Step 4 of 5

Return reserved jelly to a saucepan over low heat until liquid. Pour into tin over semi-set jelly to create an even base. Cover with plastic wrap and chill overnight to set.

Step 5 of 5

Dip base of Bundt tin into hot water for 30 seconds to loosen, then gently invert onto a serving platter. Serve with extra fruit, custard and mint.