UKTV recipes
David Massey from Great Food Live
For grown-up jelly and seriously fruity autumnal compote, sink your spoon into this great dessert by David Massey
 

Jelly with autumn berry compote

Jelly with Autumn Berry Compote

Method

 
1. Warm the autumn berries with the caster sugar, and vanilla pod. Bring to a boil and cook the fruit down until the sugar becomes a rich syrup. Set aside and leave to cool.

2. Combine the jelly with 450ml boiling water and stir until completely dissolved. Stir in the orange liqueur and pour into a 12x10cm tin. Refrigerate until firm - about 3-4 hours.

3. Dip the bottom of the tin into warm water for about 15 seconds. Do the same with a sharp knife. Turn the jelly out onto a wet counter and use the warm knife to cut it into 2.5 cm squares.

4. Lightly whip the cream with the sugar, and spoon into a serving dish.

5. Spoon the compote into a large glass bowl, scatter over the jelly cubes and tuck in the mint leaves. Decorate with chocolate shavings and accompany with generous dollops of cream.

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intermediate
 
Serves: 4
Prep: 20 min, plus setting time
Cook: 15 min
 
 

Ingredients


For the compote

1 x 350g bag frozen autumn berries
2 tbsp caster sugar
1 vanilla pod

For the jelly squares

110g strawberry jelly
110ml orange liqueur

For the cream

100ml double cream
1 tbsp caster sugar

To decorate

dark chocolate shavings
mint leaves
 

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