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The ultimate British pudding is jelly and cream. It defines nostalgic eating, taking us back to our preschool tea party days with each and every sumptuous mouthful; I don't think I know anyone who doesn't like jelly and ice-cream (vegetarians, you are excused). This recipe incorporates fresh, juicy strawberries into an authentic homemade summer jelly that is slightly more grown up than what we remember from our kindergarten days. It is less sweet, more fruity and paired with a freshly whipped slightly zingy elderflower cream, provides the perfect dinner party pudding. You can use virtually any juice to make homemade jelly (clementines, peaches...) so go for whatever is seasonal. I have gone for strawbs as they are an all time favourite!
1. Gently heat the juice and sugar in a sauce pan until the sugar has fully dissolved, but the water has not started boiling.
2. Soak the gelatine sachet contents in a bowlful of cold water for about 5 minutes, or until the leaves are soft and pliable. Remove from the soaking water and squeeze out any excess liquid with your hands. Stir into the warm juice.
3. Once the gelatine has dissolved, pour the liquid jelly into your desired mould through a sieve. Leave a small amount of juice (about a quarter) to be added later. Refrigerate.
4. After about 2/3 of your estimated setting time, drop the pieces of fruit into the jelly mould. Allowing the jelly to partially set means that the fruit will distribute more evenly (and will not all sit to the top of the liquid). Add the rest of the juice.
5. Serve with freshly whipped elderflower cream and garnish with basil leaves.
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