Triumphant Strawberry and Cream Jelly

Name: Triumphant Strawberry and Cream Jelly
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 2 x 135 g packs strawberry jelly, we used Hartley's; ⅛tsp edible gold glitter, optional; Oil for greasing, optional; 100 g (3 1/2oz) caster sugar; 1 vanilla pod, split lengthways; 300 mL (1/2 pint) double cream; 600 mL (1 pint) milk; 8 gelatine sheets

Reminiscent of childhood, a tower of wobbling jelly is sure to bring a smile to everyone’s face

By The GH Kitchen TeamPublished: 03 October 2012

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Serveware, Cuisine, Dishware, Food, Red, Dessert, Ingredient, Sweetness, Baked goods, Tableware,

Preparation Notes: plus lots of chilling

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Yields:

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Ingredients

2 x 135 g packs strawberry jelly, we used Hartley's
&#8539;tsp edible gold glitter, optional
Oil for greasing, optional
100 g (3 1/2oz) caster sugar
1 vanilla pod, split lengthways
300 ml (1/2 pint) double cream
600 ml (1 pint) milk
8 gelatine sheets

Directions

1. Step 1
  Start by making the jelly. Snip the jelly into cubes and put into a large jug. Pour over 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water until there is 1.2 litre (2⅛ pint). Stir in the glitter, if using.
2. Step 2
  Pour the strawberry jelly mixture into a 2.7 litre (4¾ pint) non-stick kugelhopf mould or large bowl (if your bowl or mould is not non-stick, grease lightly with a mild oil). Chill until completely set - about 3hr.
3. Step 3
  Meanwhile put the sugar, vanilla, cream and milk into a pan and heat gently, whisking occasionally to help release the vanilla seeds, until mixture just begins to boil. Take off the heat and leave to infuse for 15min.
4. Step 4
  Put the gelatine sheets into a bowl and cover with cold water. Leave to soak for 5min. Lift the soaked gelatine out of the water (discard water) and add to the cream pan - stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool -the strawberry jelly needs to be fully set before proceeding.
5. Step 5
  Gently pour the cream mixture over the set jelly and refrigerate to set completely - about 5hr.
6. Step 6
  To serve, turn out the jelly on to a serving plate. If it doesn't come out easily, dip the base of the mould briefly into a bowl of hot water (taking care no water comes in contact with the jelly). Turn out and serve.

Per Serving:

Calories: 294
Total carbs: 31 g
Sugars: 31 g
Total fat: 17 g
Saturated fat: 11 g

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