Summer fruit and vanilla ring recipe

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  • Serves 6
  • 20 mins to prepare and 5 mins to cook, 6 hrs 00 mins to cool
  • 103 calories / serving
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Summer fruit and vanilla ring jelly HERO

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.

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.

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.

To turn out, dip the mould in warm water then invert onto a serving plate. Serve with whipped cream if liked.

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  • Ingredients

  • 125g (4oz) caster sugar
  • 1 vanilla pod
  • 6 sheets gelatine
  • juice ½ lemon
  • 300g (10oz) raspberries
  • 300g (10oz) strawberries
  • whipped cream, to serve (optional)
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  • Energy 440kj 103kcal 5%
  • Fat 0.2g 0%
  • Saturates 0.1g 1%
  • Sugars 24.4g 27%
  • Salt 0g 0%

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

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