fresh fruit in jelly (with fresh mint cream)

You love fruit and you enjoy a sweet finale but don’t want anything too heavy – these fruit jellies are light and pretty – it looks indulgent but it’s almost healthy eating.



Makes 10 Ramekins


450 g fresh fruit (Strawberries, raspberries, blueberries, sliced peaches, anything you like except avoid kiwifruit, as it doesn’t set well)



225g sugar

225ml water

4 sprigs fresh mint

1 Tsp framboise (strawberry )liqueur

1 Tbsp freshly squeezed lemon juice

3 rounded Tsp gelatine

3 Tbsp water



15 mint leaves

1 Tbsp freshly squeezed lemon juice

175 ml cream

Extra pieces of fresh fruit for decoration

10 ramekins or individual moulds, lined with cling film


Make syrup by bringing sugar, the first quantity of water and mint sprigs slowly to the boil. Simmer for a few minutes, allow to cool and add the framboise and lemon juice.

Mix the gelatine in the water in a small bowl, then place the bowl in a pan of simmering water until the gelatine completely dissolves – do not overheat. Remove the mint leaves from the syrup, then pour the syrup onto the gelatine and add to the fresh fruit. Fill the lined moulds. Put into the fridge and leave to set for 3-4 hours.

Meanwhile make the fresh mint cream; crush the mint leaves in a mortar and pestle with the lemon juice, add the cream and stir (the lemon juice will thicken the cream, if the cream becomes too thick add a little water)

To assemble: spread a little fresh mint cream on a white plate, turn out the fruit jelly and place in the centre. Decorate with fresh fruit and serve chilled.