Berry Jelly & Cream … As simple as it sounds and equally delicious. It’s a favourite way to dessert, fuss free, make ahead and so rewarding. Also that ruby red really uplifts the spirit! I guess you also know that I love strawberries!
If you’ve been following me for a bit, then you probably know that I love throwing together really quick desserts. You might have also discovered that my most favourite way of serving them is in stem glasses or as individual servings.
This quick dessert is no exception. With strawberries in season and how, I make this jelly very often indeed. This time decided to skip the gelatin for agar agar, and oh my, what deliciousness. And the colours are too pretty too, don’t you think?
If you’d like to make this vegan, simply substitute the cream for a non dairy coconut cream. You can also skip the sugar for a sugar free alternative. Do feel free to also use whichever berries you find in season, but do make it!
Berry Jelly & Cream
Ingredients
- Berry Jelly
- 500 ml cranberry juice
- 1 tsp agar agar powder
- 50 g brown sugar
- 200 g strawberries chopped
- To top
- 200 ml unsweetened cream {Amul} {Use coconut cream for a vegan version}
- 100 g Fresh berries herbs etc
Instructions
- Place all ingredients for jelly EXCEPT the strawberries and simmer for 5-7 minutes. Cool for about 30 minutes.
- Divide the chopped strawberries between the serving glasses. Pour over the mixture, and leave to set in the fridge overnight.
- Top with unsweetened cream, fresh berries, sprigs of mint.
- Note: Can be made 2-3 days in advance.