Cream jelly with vanilla strawberries recipe

Smooth strawberries and cream jelly with juicy marinated berries and crushed almond biscuits to serve

Ingredients

• 135g pack strawberry-flavour jelly
• 300ml carton single cream
• 150ml (¼ pint) milk
• 1tsp vanilla extract
• 300g (10oz) strawberries
• 30g (1oz) caster sugar
• About 12 amaretti or similar-type biscuits, for serving
• 500ml (16fl oz) jelly mould

Method

1. Divide the jelly into cubes and place in a large measuring jug. Pour in 150ml (¼ pint) boiling water and stir until the jelly dissolves. Cool until it almost starts to thicken, then whisk in the cream and milk and ½tsp of the vanilla extract. Pour into a serving bowl or jelly mould. Chill for 3-4 hours until set.
2. Remove stalks from the strawberries and chop fruit. Put in a bowl with the sugar, the remaining ½tsp of vanilla extract and 2tsp water. Stir and leave for 30 mins for a syrup to form.
3. Dip jelly mould briefly in hot water and turn jelly out on to a plate. Serve with the marinated strawberries and roughly crushed biscuits.