Cider, mixed berry & Bramley apple jellies

Name: Cider, mixed berry & Bramley apple jellies
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 6
Ingredients: 50 g caster sugar; 750 ml Waitrose Organic Vintage Cider; 175 g The King's Coronation Berry & Apple Preserve; 7 leaves Dr Oetker Platinum Leaf Gelatine; 220 ml pot essential Waitrose Double Cream

Will Torrent's grown-up twist to a much-loved treat – soft-set ruby jelly made with cider, an exclusive coronation preserve and a retro crown of cream

5 out of 5 stars(1) Rate this recipe

Makes6
CourseDessert
Prepare10 mins
Cook3 mins
Total time13 mins
Pluscooling and setting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g caster sugar
750ml Waitrose Organic Vintage Cider
175g The King's Coronation Berry & Apple Preserve
7 leaves Dr Oetker Platinum Leaf Gelatine
220ml pot essential Waitrose Double Cream

Put the sugar, cider and 100g preserve into a large saucepan and bring to a simmer, stirring to dissolve the sugar and all the preserve. Set aside until warm. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes, until softened and floppy.
Lift the gelatine from the water, squeeze out any excess, then stir into the warm cider mix, until completely dissolved.
Pour into 6 individual glasses or serving dishes, making sure the berries are evenly distributed. Leave to cool, then cover and refrigerate for 5-6 hours, until set.
Lightly whip the cream, then spoon or pipe it around the top of each jelly. Serve with 2 tsp preserve spooned on top.

Typical values per item when made using specific products in recipe