With an ethos for "eating well", St Tudy Inn in Cornwall specialize in seasonality and cooking with local produce.
A childhood favourite, this nostalgic jelly recipe is from their current menu and will instantly bring a smile to your face. Lovely, light, palate-cleansing and the perfect summer pudding...
Strawberry, raspberry and orange jelly
I N G R E D I E N T S
60g caster sugar
300ml orange juice
4 tsp powered gelatine
M E T H O D
Hull and halve the strawberries. Place the raspberries and strawberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, remove from the heat.
Place the gelatine in a bowl, dissolve with a little of the warm juices, stir gently until gelatine is dissolved. Pour onto fruits through a sieve and stir very gently. Place the fruit into French bistro glasses and pour over the orange liquid. One more stir and leave to set in the fridge. Decorate with halved strawberries and sprigs of mint.
Serve with a generous portion of pouring cream.