Christmas Strawberry Jelly and Cream Recipe
How to make Christmas Strawberry Jelly and Cream
Method
- To start the first layer of jelly use 1 pack of jelly crystals, as per packet directions. Then pour liquid into the bundt tin mould. Allow to set in the fridge for 3-4 hours until firm.
- In the meantime, wash 2 punnets strawberries.
- Wash and pat the strawberries dry with paper towel. Slice the green top off the strawberries and slice in half.
- After 3 hours, make the other 2 packets of jelly crystals as per packet directions. Set aside to allow to cool down for 20 minutes.
- Once first packet of jelly is set in the tin, place halved strawberries evenly around on top of the jelly.
- Then slowly pour the jelly liquid over the top of the set jelly and strawberries. Allow to set overnight.
- Once jelly is set, use a deep container with boiling hot water to dip the tin in and out for a few seconds. This will allow the jelly to slide out of the tin with ease.
- Use a round display platter. Place over the top of the tin then carefully turn upside down, together with the plate and bundt tin to allow the jelly to slide out.
- Wash and pat dry the remaining strawberries. Cut the strawberries in half and arrange around the outside of jelly.
- Before serving, whip cream with vanilla extract and icing mixture to firm peaks.
- Fill piping bag with a large, star-nozzle to pipe cream into the middle of the jelly. Top the cream off with a strawberry half, with green leaves in place.
Recipe: Courtesy of Virginia – ALDI Test Kitchen.