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Strawberry, raspberry & orange jelly

Strawberry, raspberry & orange jelly

We've been a fan of Cornwall-based chef, Emily Scott, and her food for a long time. So we're excited to share a delicious recipe from her cookbook Sea and Shore. According to Emily, jelly always brings a smile to her face. One of her childhood favourites, this recipe is wonderful, light, palate-cleansing and a perfect summer pudding. 


300g strawberries
125g raspberries
60g caster sugar
150ml water
300ml orange juice
4 tsp powdered gelatine

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  • Hull and halve the strawberries. Place the raspberries and strawberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, remove from the heat.
  • Place the gelatine in a bowl, dissolve with a little of the warm juices, stir gently until gelatine is dissolved.
  • Pour onto fruits through a sieve and stir very gently.
  • Place the fruit into french bistro glasses and pour over the orange liquid. One more stir and leave to set in the fridge for at least 4 hours.
  • Decorate with halved strawberries and sprigs of mint. Serve with vanilla ice cream.
Cook’s note - the amount of gelatine you will need will depend according to the type you use. Always check the packet's details.
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