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Summer Fruit Jelly with whole English Strawberries and Vanilla Ice Cream

Course: Dessert
Keyword: jelly, strawberries
Servings: 8 servings
Author: Emily Scott


  • 300 g (10 1/2 oz/3 cups) fresh strawberries, hulled and halved
  • 125 g (4 oz/1 cup) fresh raspberries
  • 60 g caster superfine sugar
  • 150 ml (5 fl oz/scant 2/3 cup) water
  • 300 ml (10 fl oz/1¼ cups) orange juice
  • 41/2 sheets of gelatine

To serve

  • 150 g (5 oz/1½ cups) fresh strawberries, halved
  • vanilla ice cream


  • Place the strawberries and raspberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, then remove from the heat.
  • Place the gelatine in a bowl, cover with cold water and leave to soak for 5 minutes. Once softened, drain and squeeze out excess water from the gelatine. Place the gelatine back in the bowl and add a little of the warm fruit juices, stirring gently until the gelatine is completely dissolved. Pour into the fruit pan through a fine sieve (fine mesh strainer) and stir very gently.
  • Spoon the fruits into French bistro glasses and pour over the orange liquid from the fruit pan. Stir once more, then transfer to the refrigerator to set.
  • When set, decorate with halved strawberries and sprigs of mint. Serve with vanilla ice cream.