Cranberry and cream jellies

Name: Cranberry and cream jellies
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 7 sheets leaf gelatine; 1 L cranberry juice; 75 g (3oz) caster sugar; 3 sheets leaf gelatine; 300 mL (1⁄2 pint) double cream; 40 g (11⁄2oz) caster sugar; 1 vanilla pod, halved lengthways, or 1tsp vanilla bean paste; Dried cranberries, to garnish

Serve in clear glasses or jam jars to show off the vivid colour

By The GH Kitchen TeamPublished: 27 September 2013

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Liquid, Ingredient, Serveware, Tableware, Carmine, Dishware, Drinkware, Jam, Fruit, Kitchen utensil,

Preparation Notes: plus chilling

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Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

FOR CRANBERRY JELLY LAYER

7 sheets leaf gelatine
1 l cranberry juice
75 g (3oz) caster sugar

FOR THE CREAM JELLY LAYER

3 sheets leaf gelatine
300 ml (1⁄2 pint) double cream
40 g (11⁄2oz) caster sugar
1 vanilla pod, halved lengthways, or 1tsp vanilla bean paste
Dried cranberries, to garnish

Directions

1. Step 1
  Start with the cranberry jelly: cover the seven gelatine sheets with cold water and leave to soften for 5min.
2. Step 2
  In a pan, heat the chilled cranberry juice and caster sugar until the sugar just dissolves. Lift gelatine out of the water, squeeze out any excess liquid and add to the warm cranberry juice mixture. Stir to dissolve the gelatine (heat further if necessary).
3. Step 3
  Divide cranberry mixture among six glasses or jam jars that will hold roughly 250ml (8fl oz). Chill until set.
4. Step 4
  Meanwhile, make the cream jelly. Cover the three gelatine sheets in cold water and leave to soften for 5min. Pour cream into a pan and add sugar and vanilla pod or bean paste. Heat, stirring, to dissolve the sugar and help encourage the seeds out of the pod. Lift gelatine out of the water, squeeze out any excess liquid and add to warm cream mixture. Stir to dissolve (heat further if necessary). Take off the heat, lay a piece of clingfilm over the surface to stop a skin from forming and set aside at room temperature.
5. Step 5
  When the cranberry jelly has set, carefully pour a layer of cream jelly over the surface (discarding pod) - if the cream layer is too firm you can heat it gently until just liquid (but not warm). Chill again until set. Sprinkle over a few dried cranberries before serving.
  
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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time