It’s my personal opinion that if you don’t like strawberries, there must be something seriously wrong with you. And if you’re unfortunate enough to be allergic to strawberries - my condolences, I feel truly sorry for you.
Strawberries look beautiful, taste wonderful on their own, and best of all, can be transformed into a fantastic variety of desserts, from ice-cream to milk-shake, from mousse to pie, from jam to sauce. So, when spring comes and they start being available all over, I can’t stop myself from feasting. You can expect plenty more strawberry related posts around here in the next few months, savoury recipes included.
Jelly is just a nice place to start. Spotted at school lunches and children’s parties, the artificial kind is already considered a tasty, healthy treat. Real fruit chunks and juice take it to a completely different level of healthiness and yummyness.
Not So Childish Strawberry Jelly
500g Strawberries
Juice of 3 oranges
1 cup sugar
4 sheets of flavourless gelatin (7grs, aprox.)
Wash and chop the strawberries, place them in a bowl and mix them with the sugar. Let it rest in the refrigerator for 2 hours or more, allowing the strawberries to create some sauce. Then, strain that liquid into a pan over a low heat, and set the strawberry pieces aside.
Meanwhile, soak the gelatin sheets in cold water. When the strawberry sauce starts simmering, drain the softened gelatin sheets and add them to the pan. Mix carefully to make sure the gelatin melts thoroughly, and then remove from heat.
At this point, slowly pour in the orange juice, and when it’s blended, add the chopped strawberries. Spoon the mixture into jelly moulds or pretty glass cups, and once it cools down, put them in the refrigerator until it solidifies. You can serve it plain or with a bit of pouring cream.
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