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Jelly with autumn berry compote
- Prep time:
- 20 mins, plus setting time
- Cook time:
- 15 mins
- Serves:
- 4
For grown-up jelly and seriously fruity autumnal compote, sink your spoon into this great dessert by David Massey
Tips and suggestions
Ingredients
For the compote
- 1 x 350 g bag frozen autumn mixed summer 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
- shavings dark chocolate
- mint leaves
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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