Red, white & blue jellies

• strawberries↗400g g

  trimmed and hulled

• caster sugar↗85g g
• juice ½ lemon
• 2 gelatine leaves↗
• double cream↗50ml ml
• 1-2 tsp icing sugar tsp
• handful blueberries↗

  to serve

Step-by-step instructions

1. 1

   Place the strawberries, caster sugar and lemon juice in a pan with 100ml water. Bring to the boil, then take off the heat and use a spoon to skim away any scum that rises to the surface. Press the mixture through a fine sieve into a large measuring jug. Fill the jug with boiling water to get 300ml strawberry juice.

2. 2

   Meanwhile, cover the gelatine with plenty of cold water, then leave to soak for 5 mins until softened. Squeeze out any excess liquid, add leaves into the hot juice, then stir until they dissolve.

3. 3

   Pour the jelly into serving glasses and leave in the fridge for at least 3 hrs to set. Just before serving, whip the cream with the icing sugar until soft peaks form. Dollop over the jelly and sprinkle with the blueberries to serve.