Penguin Books Australia

Free recipe from Wobble: 35 Tantalising Jellies, Strawberries and Cream, page 11.

• strawberry slices, to decorate

STRAWBERRY JELLY

• 500 g (1 lb 2 oz) strawberries, hulled and coarsely chopped
• 1/4 cup (55 g/2 oz) caster sugar
• juice of 1/2 lemon
• 1/2 cup (125 ml/4 fl oz) sugar syrup (page 7)
• 1 teaspoon rosewater
• 6 leaves gold-strength gelatine, cut into quarters

VANILLA BLANCMANGE

• 1 cup (250 ml/8 1/2 fl oz) full-cream milk
• 1 tablespoon (15 g/ 1/2 oz) sugar
• 1/2 vanilla bean, split lengthways
• 2 leaves gold-strength gelatine, cut into quarters

1. To prepare the strawberry jelly, place the strawberries, sugar and lemon juice in a medium-sized bowl and mash together using a potato masher. Set aside for 30 minutes.
2. Pour the strawberry mixture into a muslin-lined sieve and set aside to strain for about 30 minutes. Occasionally stir gently, but do not scrape or press the mixture through the cloth as this will make the juice cloudy.
3. To prepare the vanilla blancmange, combine the milk, sugar and vanilla bean in a small saucepan over low heat, stirring occasionally for 3–5 minutes or until it begins to simmer. Remove from the heat and set aside for 15 minutes, to infuse and cool.
4. Pour the strained strawberry juice into a measuring jug. Add the sugar syrup, rosewater and enough water to make 2 cups (500 ml/17 fl oz) in total. Set aside to cool.
5. Place the gelatine for both jellies in separate medium-sized heatproof bowls and pour in just enough of the liquids to cover. Set aside for 5–10 minutes, until the gelatine has softened.
6. Set each bowl over a saucepan of simmering water and heat gently, stirring occasionally, until the gelatine dissolves. Remove from the heat, add the remainder of each liquid and stir to combine.
7. Strain the liquids separately through a muslin-lined sieve (rinse the cloth between each batch). Cover the vanilla blancmange mixture and keep at room temperature until required.
8. Arrange the strawberry slices in the base of the mould. Pour in 1/2 cup (125 ml/4 fl oz) of the strawberry mixture and skim off any bubbles. Refrigerate for 10–30 minutes, until semi set.
9. Add another 1/2 cup (125 ml/4 fl oz) of strawberry mixture, pouring slowly over the back of a dessert spoon resting against the inside of the mould. Refrigerate for 10–30 minutes, until semi set.
10. Add the vanilla blancmange, pouring over the back of a spoon as before, and refrigerate for 10–30 minutes, until semi set.
11. Pour in the remaining strawberry mixture and refrigerate for 2–3 hours, until firm set.
12. Unmould to serve.

SERVES 6

Leftover strawberry pulp can be frozen, or refrigerated and used within 3 days, to make sorbet, muffins or cakes.