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Blueberry and Cranberry-Juice Jelly with Raspberry Coulis

Blueberry and Cranberry-Juice Jelly with Raspberry Coulis is a chilled desserts entertaining fruit recipe made with Fresh Or Frozen Blueberries, Cranberry Juice, Sachet Gelatine Granules, Fresh Or Frozen Raspberries, and Water To Serve. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 175 g
• 510 ml
• 1
• 175 g
• 1 tbsp
• 75 g
• 75 g
• 200 g

Method (preview)

1. 1

   This jelly makes about 1 1/4 pints (725ml).

2. 2

   Defrost the fruits, if frozen, and drain well.

3. 3

   For the jelly, put the blueberries and 275ml of the cranberry juice into a saucepan, bring to the boil and simmer gently for 2 minutes.

4. 4

   In a separate pan, heat the rest of the juice to bubbling.

5. 5

   Let it cool just a little, then sprinkle in the gelatine granules and stir briskly.

6. 6

   Rinse the mould or bowl with cold water and shake out, but don�t dry it properly.

7. 7

   Fill with hot blueberries and jelly juice.

8. 8

   When cool enough, refrigerate until set.

9. 9

   However, if you want to avoid the fruits sinking to the bottom, you will need to stir the jelly occasionally, before it sets completely.

10. 10

    Meanwhile, make the coulis: simmer the raspberries, cr�me de cassis or blackcurrant juice and water for 3 minutes to boil off the alcohol and soften the fruit.

11. 11

    Chill.

12. 12

    To turn out the jelly, dip the mould very briefly into hot water, put your serving plate on top and invert efficiently.

13. 13

    Pour a rim of coulis around the base of the jelly and arrange the fruit artistically.

14. 14

    Serve with extra coulis handed separately and the virtually fat-free fromage frais.

15. 15

    NOTES: By Th�r�se Lawson as a diet pudding for husband Nigel.