Strawberry jelly with vanilla sauce
- If you are using frozen strawberries, defrost them in a sieve first. Wash, trim and halve the fresh strawberries. Chill a large bowl or 8 individual dessert bowls in the refrigerator.
- To make the jelly, wash the mint, shake it dry, tear off the leaves and put them in the blender jug. Insert the measuring beaker and process for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.
- Soak the gelatine according to the packet instructions. Squeeze the lemon and add the juice and the sugar to the mint. With the measuring beaker in place, process for 5 minutes/speed setting 1/70 °C. Squeeze out the gelatine, put it in the blender jug and, with the measuring beaker in place, dissolve for 1 minute/speed setting 2/50 °C. Add the strawberries and, with the measuring beaker in place, blend everything for 30 seconds/speed setting 8. Now decant the mixture into a large bowl or individual dessert bowls and leave in the refrigerator overnight to set. Clean out the blender jug.
- Next day, insert the mixer attachment. Slit the vanilla pod open lengthways and scrape out the pulp. Mix the cornflour together with 3 tablespoons of cold milk. Put the vanilla pulp, the remaining milk, sugar, egg and cornflour paste into the blender jug. With the measuring beaker in place, mix everything together for 8 seconds/speed setting 4, then, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.
- Decant the sauce into a bowl and leave to stand for at least 10 minutes before serving – this will allow it to thicken even more.
- Turn the jelly out of the bowl, pouring hot water over the upturned bowl if necessary in order to loosen it. Wash the sprig of mint, shake it dry and tear the leaves from the stalks. Serve the jelly with the vanilla sauce and garnish with mint leaves.
If you like, you could use other berries for the jelly, instead of strawberries.
Bon appétit with Monsieur Cuisine