Skip to content
Summer fruit and vanilla ring recipe

Summer fruit and vanilla ring recipe

43 ratings

See method

  • Serves 6
  • 20 mins to prepare and 5 mins to cook, 6 hrs 00 mins to cool
  • 103 calories / serving


  • 125g caster sugar
  • 1 vanilla pod
  • 6 sheets gelatine
  • juice ½ lemon
  • 300g (10oz) raspberries
  • 300g (10oz) strawberries
  • whipped cream, to serve (optional)

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 1%
  • Sugars

    24g 27%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 24.5g Protein 2.4g Fibre 3.4g


  1. Pour 250ml (8fl oz) water into a small pan, add sugar and vanilla pod, heat gently for 5 minutes until the sugar has dissolved, then leave to stand for a further 10 minutes for the vanilla pod to infuse.
  2. Soften the gelatine in a little cold water, then remove and shake off any excess water. Add to the vanilla water and stir until dissolved. Remove the vanilla pod and dry - it can be used again, or placed when it's bone dry in a jar of caster sugar to flavour it.
  3. Add the lemon juice and a further 250ml (8fl oz) of cold water to the pan. Pack the fruit, sliced, into a 1 litre ring mould or jelly mould and pour over the vanilla syrup. Place in the fridge to set for at least 6 hours or overnight.
  4. To turn out, dip the mould in warm water then invert onto a serving plate. Serve with whipped cream if liked.

See more Dessert recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus