Enough of the chocolates, cookies, and cakes? Switch things up with a refreshing serve of strawberry jellies, topped off with ‘snowballs’ of vanilla ice-cream. Watch everyone’s eyes light up as you introduce this after a filling and hearty dinner, together with pink peppercorns to adorn.
Ingredients
- 1 kg strawberries, sliced thinly
- ⅔ cup (150 g) caster (superfine) sugar
- ⅓ cup (80 ml) Pimm's No. 1 Cup
- 8 small leaves gelatine (13 g)
- 2 cups (500 ml) vanilla ice-cream
- 50 g meringue nests
- 2 tsps dried pink peppercorns, crushed, optional
MACERATED STRAWBERRIES
- 250 g strawberries, sliced 3 mm thick
- 1 tbsp caster sugar
- 2 tsps lemon juice
Steps
Place strawberries, sugar and Pimm’s in a large heatproof bowl. Cover tightly with two layers of plastic wrap. Place bowl over a large saucepan of simmering water; heat for 40 mins.
Place a large fine sieve over a large jug or bowl; strain strawberry mixture through sieve. Allow it to drip; don’t press the mixture down as this will make the liquid cloudy.
Heat ⅔ cup (160 ml) water in a small saucepan until simmering. Remove from the heat. Meanwhile, place gelatine leaves in a bowl of cold water for 5 mins. Squeeze excess water from gelatine leaves; add to pan of hot water. Stir to dissolve gelatine. Add gelatine mixture to strawberry liquid; stir well to combine. Divide jelly among six 1¼ cup (310 ml) glasses. Refrigerate, covered, for at least 4 hrs or overnight until set.
Place a metal tray in the freezer. Scoop six small ice-cream balls. Place crushed meringue in a shallow bowl; roll ice-cream balls to coat in meringue. Place on metal tray. Cover; freeze until required.
Make macerated strawberries. Combine ingredients in a bowl; stand for 10 mins.
Spoon macerated strawberries over jellies; top with a snow ball. Sprinkle with crushed pink peppercorns, if using.
TIP If you have the time, the strawberries in step 1 can be kept at a warm room temperature for 2 hrs, instead of heating. Strawberries remaining in the sieve can be added to smoothies or drinks or pureed to add to fruit sauces.
TIP Jellies can be made a day ahead. Snow balls can be prepared up to 4 hrs in advance. The strawberries for the macerated strawberries can be sliced 4 hrs ahead; add sugar and juice 10 mins before serving.
Photo: bauersyndication.com.au
