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Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Wash and hull the strawberries.
  2. Divide the strawberries into two even piles.
  3. One half should consist of the ripest and most attractive berries.
  4. Chop the remaining berries and put them in a saucepan, then mash them with a potato masher.
  5. Add the honey, lime zest and apple cider to the strawberries, and bring them to a boil.
  6. Meanwhile, put the gelatine in a mixing bowl, and soak it in the lime juice.
  7. Pour the hot strawberry liquid over the gelatine.
  8. Stir it well to ensure that the gelatine is completely dissolved.
  9. Cool the juice mixture for about 20 minutes in the fridge until it is room temperature, or slightly chilled.
  10. Beat the cream until it is stiff, then fold the strawberry mixture into the cream.
  11. Pick out the four best looking strawberries from the remaining ones.
  12. Divide the rest of the strawberries amongst four glass serving bowls, first cutting them in half or quarters if they are large.
  13. Divide the cream mixture over the strawberries, and top each bowl with one of the four remaining strawberries.
  14. Chill until set.
Most Helpful

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.