FOOD


MILKJelly


Divide the jelly into cubes and place into a large bowl, pour on 300ml boiling water and stir till the jelly has dissolved.


Allow mixture to cool for 15/20 mins or until completely cold before adding the milk (plus 1 tsp of elderflower cordial if using). Stir well and pour into a 1.4 litre serving bowl or jelly mould. Place in fridge for 2/3 hours or until set.


Prepare strawberries by washing, removing stalks and cutting in half or quarters. Place into a bowl and add remaining elderflower cordial, caster sugar and 1 tbls cold water. Stir and leave to stand until the sugar has dissolved.


Place whipping or double cream into a bowl and whisk till thick.


Remove jelly from mould (tip: dip the mould into hot water for about 30 seconds before turning out).


Place onto a serving plate or individual bowls and decorate with the whipped cream, strawberries and sprinkles to finish it off.


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INGREDIENTS By Georgette Birch of Three Gates Farm


2 x 135g packs of strawberry jelly 300ml boiling water


900ml Three Gates Farm whole milk


250 ml double or whipping cream 500g strawberries


3 tsp elderflower cordial (optional)


50g caster sugar (optional)


Cake decorating sprinkles


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