Ingredients
- 450g caster sugar
- zest and juice 3 limes
- 8 leaves gelatine
- 300g raspberries
- 300g blueberries
- 300g strawberries
- clotted cream and shortbread, to serve
Method
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The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
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Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
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To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.