Put all the fruit in a pan.
Add the sugar, lemon juice and 500ml cold water. Heat gently, stirring until
the sugar has dissolved and the liquid is beginning to bubble. Now cover and
cook gently for about 5 minutes until the fruit is very soft and can be mashed
easily against the side of the pan.
Place the gelatine leaves in a bowl of cold water, snapping them in half to fit
if necessary, and leave for 5 minutes until very soft.
Strain the fruit mixture through a large fine sieve into a bowl, pressing the
fruit against the sides of the sieve with a wooden spoon to extract as much
juice as possible. Lift the gelatine leaves from the water and add to the fruit
juices, stirring well for 1-2 minutes until you're sure it has dissolved. (If
the fruit syrup has cooled before you add the gelatine, return it to the pan
and reheat gently first.) Leave to cool to room temperature.
Pour the cooled mixture into a 1-litre jelly mould and chill in the fridge
overnight until set. To turn out, fill a large bowl with hand-hot water. Dip
the mould in the water for 3-8 seconds Place a flat serving plate on top and
invert onto the plate. Shake for a couple of seconds until you hear the jelly
loosening, then lift the mould away. Decorate with extra fresh raspberries and
mint leaves, and serve with single cream.
|
