INGREDIENTS

INSTRUCTIONS

This jelly makes about 1 1/4 pints (725ml).
Defrost the fruits, if frozen, and drain well. For the jelly, put the
blueberries and 275ml of the cranberry juice into a saucepan, bring to the
boil and simmer gently for 2 minutes.
In a separate pan, heat the rest of the juice to bubbling. Let it cool just
a little, then sprinkle in the gelatine granules and stir briskly. You can
tell whether it is dissolved by scrutinising the back of the spoon, which
little globules stick to at first.
Rinse the mould or bowl with cold water and shake out, but don.t dry it
properly. Fill with hot blueberries and jelly juice. When cool enough,
refrigerate until set. It may be wise to do it the night before you want it
~ or early in the morning if you are that kind of person. However, if you
want to avoid the fruits sinking to the bottom, you will need to stir the
jelly occasionally, before it sets completely.
Meanwhile, make the coulis: simmer the raspberries, crème de cassis or
blackcurrant juice and water for 3 minutes to boil off the alcohol and
soften the fruit. Push the softened fruit and juice through a sieve into a
bowl to make a purée. Chill.
To turn out the jelly, dip the mould very briefly into hot water, put your
serving plate on top and invert efficiently. Tap the bottom of the mould
and the jelly should plop out. Pour a rim of coulis around the base of the
jelly and arrange the fruit artistically.
Serve with extra coulis handed separately and the virtually fat-free
fromage frais.
NOTES : By Thérèse Lawson as a diet pudding for husband Nigel.
Recipe by: Sainsbury's The Magazine, Mar 97, Therese Lawson Posted to
MC-Recipe Digest V1 #660 by Kerry Erwin <kerry@north.org> on Jul 07, 1997

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