Shortbread recipe
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Summer berry & lime jellies
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight chilling
- Easy
- Serves 6
Skip to ingredients
- 450g caster sugar
- zest and juice 3 limes
- 8 leaves gelatine
- 300g raspberries
- 300g blueberries
- 300g strawberries
- clotted cream and shortbreadto serve
Nutrition: per serving
- kcal365
- fat0g
- saturates0g
- carbs88g
- sugars88g
- fibre3g
- protein8g
- salt0.09glow
Method
step 1
The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
step 2
Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
step 3
To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.
