- 600g/1lb 6oz strawberries (for juice)
- 125g/4½oz caster sugar
- 5 sheets gelatine (approximately 7.5cm x 11cm/3in x 4¼in)
- 300ml/½pt full-fat milk
- 100ml/4fl oz double cream
- 350g/12oz small strawberries (for the jelly)
Rinse and hull the 600g/1lb 6oz of strawberries. Put the fruit and sugar into a saucepan, add 2 tbsp water and cook the fruit over a medium heat for about 20 minutes, until totally soft and collapsed. Transfer to a blender and blitz. Return to the pan and bring up to the faintest wobbling simmer, but no hotter.
In a separate bowl, snap the gelatine sheets into shards and cover with only just enough warm water to soak.
Line a sieve with a double layer of fine kitchen muslin and set over a bowl. Pour the contents of the saucepan slowly into the lined sieve and allow the fruit liquid to drop through of its own accord.
Take the gelatine out of the water and drop it into the fruit syrup while it is still warm. Pull the gelatine apart as you add it to help eradicate lumps. Whisk until all the gelatine has totally dissolved then add the milk and cream. Pour half of this liquid into a 1.2ltr/2pt jelly mould.
Hull and rinse the remaining small strawberries then put half of them into the jelly mould. Cover with clingfilm and allow the jelly to set in the fridge for at least 2 hours.
The remaining jelly may have to be warmed slightly if it has started to firm up. Pour on top of the set jelly, add the rest of the strawberries and refrigerate until totally set.
Serve straight from the mould or turn out the jelly. To do this, briefly dip the mould into a bowl of hot water, just to loosen the sides. Then holding a serving plate on top of the mould, quickly but carefully flip it over. Remove the mould and serve.