Fruit Jelly

Ingredients

• 50 ml orange juice, freshly squeezed
• 50 ml blood orange juice, freshly squeezed
• 300g fresh strawberries
• Caster sugar
• 3 sheets of gold gelatine leaves (or 3 tbsp powdered gelatine) 

Method

- Put the strawberries into a heat-proof bowl. Cover with aluminum foil. Place the bowl over a saucepan of simmering water for 20 minutes, stirring occasionally until soft. Then drain and discard pulp.

- Combine the strawberry liquid, a bit of cold water and 3 tbsp caster sugar in a saucepan over low heat. Cook and stirring until sugar dissolves. Increase the heat to high, bring to a boil. 

- Soak 2 gelatine leaves in water. Remove the strawberry juice from heat, and stir in the gelatine leaves. Strain through a fine sieve and pour the juice into jelly moulds. Refrigerate for at least 2 hours or until set. (If you use powdered gelatine, sprinkle gelatine over boiling water, whisk with a fork until dissolved, then add to the strawberry juice).

- When the strawberry jelly is set, place the orange juice in a small saucepan with 3 tbsp caster sugar. Heat to dissolve the sugar.

- Soak 1 gelatine leave in water. Remove the orange juice from the heat ad stir in the gelatine leaves. Strain through a fine sieve ad pour it into the strawberry jelly moulds. Refrigerate for about 2 hours or until set.

- Remove the jelly from the moulds and serve with fresh fruits.

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