Strawberry Gelatin with Real Fruit
Blended strawberries set with unflavoured gelatine, with chopped fruit through it. Two hours in the fridge, three ingredients, and no packet mix involved. Serves four.
Servings: 4
Calories: 1kcal
Ingredients
- 500 g strawberries 400 g blended, 100 g chopped
- 1 sachet unflavoured gelatine check the weight: sachets run from 7 g to 14 g and set different volumes
- Whipped cream, optional to serve
Instructions
- Wash the strawberries. Put 400 g in the blender with a little water, blend, and set aside.
- Bring 400 ml of water to the boil in a pot. Sprinkle the gelatine over it and lower the heat, stirring so it dissolves without lumping.
- Once the gelatine has dissolved, add the blended strawberries and stir well. Take it off the heat.
- Chop the remaining 100 g of strawberries into pieces and divide them between the containers you are going to set the gelatine in.
- Pour the strawberry and gelatine mixture into the containers, let them settle and refrigerate for at least 2 hours.
- Turn them out and decorate with whipped cream and a few strawberries.
Notes
Sprinkle the gelatine over the hot water rather than tipping it in, and stir as it goes: dropped in as a lump it forms a skin on the outside and stays powder inside, and those lumps never dissolve. Check the weight on your sachet, because they vary between 7 g and 14 g depending on the brand and country, and the label will say how much liquid it sets. Fresh pineapple, kiwi and papaya will stop gelatine setting at all, because they contain enzymes that break down protein; strawberries have no such problem. Two hours is the minimum and overnight is better.
Nutrition
Calories: 1kcal | Protein: 1g | Sodium: 6mg | Potassium: 1mg | Calcium: 4mg | Iron: 1mg