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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

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Wobbly Jellies

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


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.

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