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Prep 45 mins
Cook 10 mins
Such a treat in early summer when strawberries are at their peak. Prep time includes 20 minutes for the mixture to cool, but does not include the setting time after - be sure to make this an hour or more before serving.
- Wash and hull the strawberries.
- Divide the strawberries into two even piles.
- One half should consist of the ripest and most attractive berries.
- Chop the remaining berries and put them in a saucepan, then mash them with a potato masher.
- Add the honey, lime zest and apple cider to the strawberries, and bring them to a boil.
- Meanwhile, put the gelatine in a mixing bowl, and soak it in the lime juice.
- Pour the hot strawberry liquid over the gelatine.
- Stir it well to ensure that the gelatine is completely dissolved.
- Cool the juice mixture for about 20 minutes in the fridge until it is room temperature, or slightly chilled.
- Beat the cream until it is stiff, then fold the strawberry mixture into the cream.
- Pick out the four best looking strawberries from the remaining ones.
- Divide the rest of the strawberries amongst four glass serving bowls, first cutting them in half or quarters if they are large.
- Divide the cream mixture over the strawberries, and top each bowl with one of the four remaining strawberries.
- Chill until set.
This recipe was quite easy to make but unfortunately did not taste as it should have. I'm not sure if the reason for that is that I must use fish gelatine. As all the other recipies I've made from Jenny are excellent I think this must be the reason.