2 x 135 g packs strawberry jelly, we used Hartley's
⅛tsp edible gold glitter, optional
Oil for greasing, optional
100g (3½oz) caster sugar
1 vanilla pod, split lengthways
300ml (½ pint) double cream
600ml (1 pint) milk
8 gelatine sheets
Directions
Step 1
Start by making the jelly. Snip the jelly into cubes and put into a large jug. Pour over 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water until there is 1.2 litre (2⅛ pint). Stir in the glitter, if using.
Step 2
Pour the strawberry jelly mixture into a 2.7 litre (4¾ pint) non-stick kugelhopf mould or large bowl (if your bowl or mould is not non-stick, grease lightly with a mild oil). Chill until completely set - about 3hr.
Step 3
Meanwhile put the sugar, vanilla, cream and milk into a pan and heat gently, whisking occasionally to help release the vanilla seeds, until mixture just begins to boil. Take off the heat and leave to infuse for 15min.
Step 4
Put the gelatine sheets into a bowl and cover with cold water. Leave to soak for 5min. Lift the soaked gelatine out of the water (discard water) and add to the cream pan - stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool -the strawberry jelly needs to be fully set before proceeding.
Step 5
Gently pour the cream mixture over the set jelly and refrigerate to set completely - about 5hr.
Step 6
To serve, turn out the jelly on to a serving plate. If it doesn't come out easily, dip the base of the mould briefly into a bowl of hot water (taking care no water comes in contact with the jelly). Turn out and serve.
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