Issue 026

June 2007

This jelly has really high detoxifying factors with the fresh tea and the berries, so it’s a power-packing dessert with no chemicals, fats or colourings. Obviously you don’t want to use just plain old standard breakfast tea, so it is worth investing in a really nice tea just for this dessert.

Ingredients

¼ litre fresh infused tea, mixed berry or earl grey

Good handful raspberries, strawberries and blueberries

2 tablespoons honey

2 leafs leaf gelatine

Method

Take a nice fresh tea and infuse this as if you were going to drink it. Once this has infused, strain the bag or tealeaves and add the honey whilst hot. Now let this chill in the refrigerator.

Soak the gelatine for 2-3 minutes in a large bowl of cold water. Take around 50ml of the tea and warm it in a pan, once hot add the softened gelatine and stir well. Once it has dissolved in, add the rest of the tea to the pan and stir. 

Place the fruit evenly into glasses and pour the tea over them. Leave these to set for a couple of hours before eating. 

If you have time to spare you can actually build these up gradually so the fruit sets in layers. You do this by setting a little at a time, but be patient when allowing the layers to set.

Notes

You can use frozen fruit, but these must be defrosted before you set them in the jelly, or else they will disturb the set of the jelly once defrosted. You could also throw in dried pineapple or any other little goodies that you think will taste nice. If you don’t want to buy tea, you could infuse a load of fresh mint and use this for the jelly.

If leaf gelatine is too hard to come by, you can set this with powdered gelatine. Just set according to the diluting instructions on the pack. Make sure you use a good quality tea so it tastes nice, find one that you like to drink before using it for the jelly, this way you should be happy with the results.