Set Berry Jellies
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 64 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 leaves gelatin
- 2.333 cups strawberry Cordial (or cranberry cordial)
- ¼ cup water
- 1 cup Raspberries
- 1 cup Blueberries
Product recommendation
At step 4 you must add the remaining cordial to the dissolved gelatine and not vice versa, or the gelatine will become stringy.
For a vegetarian version, use agar agar or Vege-Gel instead of gelatine.
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Coarse grater, 1 Fine-mesh sieve, 1 Slotted spatula, 1 Large knife
Preparation steps
1.
Soak the gelatine leaves for 3-4 minutes in just enough cold water to cover.
2.
Heat 100 ml| 3 fl oz of the cordial in a pan until hot, but not boiling. Remove from the heat.
3.
Squeeze out the excess water from the gelatine. Stir the gelatine into the warm cordial until completely dissolved.
4.
Pour into a measuring jug and add the water up to 600 ml and stir well.
5.
Divide the fruit among 4 individual pudding basins or moulds and pour in the cordial mixture. Chill for 2-3 hours until firm.
6.
Dip the base of the moulds into hot water and unmould the jellies onto serving plates.
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