Recipes
You are looking at: Home : Recipes

COOK: Sophie Conran's simple Easter family recipes

Create a springtime spread of sweet and savoury delights with chef, interior designer and author, Sophie Conran


Posted: 14 April 2014
by Sophie Conran


 2 of 4 

Wobbly Jellies

Ingredients
■ 70ml water
■ 1 sachet of powdered gelatine
■ 500ml fruit juice or flavoured milk

Method

Bring the water to the boil in a small pan. Remove from the heat and sprinkle in the gelatine powder. Whisk constantly with a fork until all the gelatine has dissolved.

Stir through the juice or milk and pour into the jelly mould. This will fill a 600ml mould, or you could make several smaller ones. Pop in the fridge for around 3 hours until set but still wobbly.

Serve with ice cream or fresh fruit.

Next page


Previous Article
How to cook asparagus and gruyere mini quiches: Organix family recipe
Next Article
Easter biscuits: Family recipe



TwitterStumbleUponFacebookDiggRedditGoogle

Discuss this story

Talkback: COOK: Sophie Conran's simple Easter family recipes

First Name:
Last Name:
Email:
Security Image:
Enter the code shown:

I agree to the site's Terms and Conditions & Code of Conduct: