Wild Berry Jellies (with permission from Squirrel Greenwood’s mum)
Once upon a time when the weather had a snap in it and the autumn leaves were trembling on the trees Squirrel Greenwood took his wicker basket, threw a red scarf around his neck and set off to the woods to collect berries for his mummy’s sugared, fruit-filled Wild Berry Jellies. He loves his mummy.
|A little vegetable oil, for brushing|
|20g (¾oz)||leaf gelatine|
|500g (1lb 2oz)||frozen mixed berries, defrosted|
|275g (10oz)||caster sugar|
|1 tbsp||glucose syrup|
|2 tbsp||crème de cassis|
|To coat the jelly jewels:|
You will need a pastry brush, a 17cm (6¾in) square tin and a food processor.
Whip out your pastry brush and paint a 17cm (6¾in) square tin with vegetable oil, then line it with microwave-proof clingfilm and oil again. Oily.
Separate the gelatine leaves then put in a bowl and cover with cold water. Set aside to soak.
Whizz the berries in a food processor to make a purée. Spoon into a sieve resting over a bowl and use a wooden spoon to stir furiously to extract the juice. Discard the seeds left behind. The berry mixture will have reduced and you’ll be left with a thick, dry-ish pulp.
Pop the pulp in a pan with the sugar and 4 tablespoons of boiling water. Heat gently to dissolve the sugar then bring to the boil and simmer for 2 minutes.
Lift the soaked gelatine leaves out of the water – they’ll feel floppy and soft at this stage – then stir into the berry mixture. Use a slotted spoon to spoon off any scum floating on the top. Cool in the pan for 10 minutes.
Stir the mixture again then transfer to the lined tin. Allow to cool then chill for 3-4 hours until completely set.
Oil a sharp knife and cut the jelly into 1.5cm (½in) squares. Put 1 tablespoon of caster sugar and 1 tablespoon of icing sugar into a shallow bowl then stir in 1 teaspoon of cornflour. Add 10 jelly squares and toss to coat. Continue to coat them, adding more caster, icing sugar and cornflour as necessary, et voilà.
Takes 40 minutes to make, plus 3-4 hours' chilling.