5 sheets gelatine
150g cherries, stoned and halved
150g strawberries, hulled and halved, plus extra slices to decorate
1 peach, stoned and sliced
4 apricots, stoned and quartered
450ml apple juice
1-litre fluted jelly mould
Place the gelatine sheets in a shallow bowl and cover with cold water. Leave to soak for 5 mins. Layer the blueberries in the bottom of the jelly mould, then follow with a layer of the cherries, then the strawberries, followed by a layer each of the peach and apricots.
Pour the apple juice into a saucepan and warm on the hob until just hot. Squeeze any excess water out of the gelatine sheets and add them to the apple juice. Stir thoroughly until the gelatine has dissolved. Leave to stand for 2 mins before stirring thoroughly and pouring slowly into the fluted mould. The liquid should fill the mould to the top rim. Leave to chill for 4 hrs. Once set, slice off any peach slices above the rim of the jelly so the jelly sits flat.
To remove the jelly from the mould, fill a large bowl with boiling water, then carefully dip the mould in the water as far as possible, without it spilling into the mould, for 30 secs. Place a plate over the top of the mould. Holding the plate steady on top, turn the mould and the plate the right way up. Place the plate on a surface and gently lift the mould away. Decorate with the strawberry slices, then serve immediately.
More recipes for rainbow dishes are in the July 2021 issue of LandScape magazine...
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