(1lb 2oz) frozen summer berries or strawberries, defrosted
juice of 1/2 lemon
crystallised rose petals, optional, to garnish (see GH Tips)
Directions
Step 1
Brush a 2 litre (31/2 pint) mould with oil. In a pan, gently heat the jelly with 150g (5oz) of the sugar and 300ml (1/2 pint) boiling water, stirring until dissolved.
Step 2
In a large bowl, stir double cream, 1tsp rosewater and jelly mixture until smooth. Pour into prepared mould and chill for 4hr or until set.
Step 3
40min before serving, toss berries with remaining 100g (31/2oz) sugar, 1/4tsp rosewater and lemon juice. Set aside for 30min.
Step 4
Tip half berry mixture into a food processor, whiz until smooth then pass through a sieve into a serving dish (discard seeds). Mix the remaining berries into the sauce.
Step 5
To serve, quickly dip mould into warm water. Dry mould and invert on to plate. Serve with the berries.
GH Tips
Our jelly is set in Nordicware’s Stained Glass bundt tin (25.5cm/10in), available from Amazon.
Get Ahead
Make jelly and chill up to 2 days in advance.
To crystallise rose petals (up to 2 days in advance): lightly brush petals with egg white, then sprinkle with caster sugar. Arrange on baking parchment and leave to harden overnight in a cool lace.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
