Strawberry Cream Jelly

Directions

• 1. Step 1Brush a 1-1.5 litre jelly mould or bowl with oil. Put the strawberries, sugar and 50ml water into a medium pan. Cook over medium heat, stirring frequently, until the strawberries have pulped down, about 15min.
  2. Step 2Meanwhile, cover the gelatine leaves with cold water and leave to soak for 5min. Lift the gelatine out of the water (squeeze out the excess) and stir into the hot strawberry mixture to dissolve.
  3. Step 3Strain the mixture through a fine sieve into a large bowl, working the purée well to get as much through as possible. Discard the strawberry seeds. Stir in the lemon juice and leave to cool.
  4. Step 4Stir in the double cream, then pour into the greased jelly mould and chill until set, about 3hr.
  5. Step 5To serve, quickly dip the sides of the mould into warm-hot water. Dry the outside and invert on to a plate or cake stand to unmould the jelly. Decorate with chopped pistachios, if you like, and top with fresh strawberries.