Image by Ben Dearnley
Ingredients (5)
- 2 cups (500ml) cranberry juice
- 1/2 cup (110g) caster sugar
- 6 gold-strength gelatine leaves (see Notes)
- 8 ripe figs
- 150g mixed summer berries (such as blueberries and raspberries)
Method
- Step 1 Soak the gelatine leaves in a bowl of cold water for 5 minutes.
- Step 2 Meanwhile, place the cranberry juice and sugar in a small saucepan over medium-low heat and stir until the sugar dissolves, then remove from the heat. Squeeze out the excess water from the gelatine.
- Step 3 Whisk the gelatine into the hot cranberry mixture until combined, then strain through a sieve.
- Step 4 Pour into a straight-sided container so that the liquid sits at least 1cm deep. Cover and refrigerate overnight to set.
- Step 5 To serve, cut the figs into 1cm-thick slices and casually arrange on a platter or four pretty plates. Turn the jelly out onto a board and chop into 1cm cubes (or larger if you prefer). Scatter the jelly and the berries over the figs and serve.