Lifestyle
Recipe: Strawberry And Tarragon Jelly
RECIPES MICHELE CRANSTON
PHOTOGRAPHS GORTA YUUKI, MIKKEL VANG
500g strawberries
175g caster sugar
1 tablespoon finely chopped tarragon
30g powdered gelatine**
crème anglais or thick cream to serve
extra strawberries, halved, to serve
Hull strawberries, then slice them into a large bowl. Add sugar and tarragon and gently stir until mixture is well combined. Cover strawberry mixture and leave to infuse for at least 30 minutes. Place mixture and 125ml water in a food processor and blend until smooth, then strain into a large measuring container. Next, sprinkle gelatine over a cup of hot water and stir for a minute or two to ensure powder has dissolved. Stir it into strawberry mixture, then add just enough hot water to make 1 litre of liquid. Set aside to cool. Pour cooled liquid into a large bowl and cover with cling film. Refrigerate for several hours, or preferably overnight, to allow the jelly to set. To serve, spoon jelly into tall serving glasses and drizzle with crème anglais or thick cream. Top with halved strawberries. Serves 4–6.
Buy the marie claire Seasonal Kitchen cookbook from Yahoo!7 Shopping
PHOTOGRAPHS GORTA YUUKI, MIKKEL VANG
175g caster sugar
1 tablespoon finely chopped tarragon
30g powdered gelatine**
crème anglais or thick cream to serve
extra strawberries, halved, to serve
Hull strawberries, then slice them into a large bowl. Add sugar and tarragon and gently stir until mixture is well combined. Cover strawberry mixture and leave to infuse for at least 30 minutes. Place mixture and 125ml water in a food processor and blend until smooth, then strain into a large measuring container. Next, sprinkle gelatine over a cup of hot water and stir for a minute or two to ensure powder has dissolved. Stir it into strawberry mixture, then add just enough hot water to make 1 litre of liquid. Set aside to cool. Pour cooled liquid into a large bowl and cover with cling film. Refrigerate for several hours, or preferably overnight, to allow the jelly to set. To serve, spoon jelly into tall serving glasses and drizzle with crème anglais or thick cream. Top with halved strawberries. Serves 4–6.
Buy the marie claire Seasonal Kitchen cookbook from Yahoo!7 Shopping
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