9 gelatine leaves
600ml cranberry juice
4 tbsp golden caster sugar
6 strawberries, hulled and chopped
298g can mandarin segments in juice, drained
300ml lactose free cream
6 thin slices of cucumber, to serve (optional)
mint sprigs, to serve (optional)
Put 7 gelatine leaves in a bowl of cold water and set aside to soften for 5 mins.
Meanwhile, heat the cranberry juice in a small pan with half the sugar until steaming.
Remove from the heat, squeeze out the water from the gelatine, then add it to the pan, 1 leaf at a time, stirring until dissolved. Add the Pimm’s and stir again.
Divide the strawberries and mandarin segments between 6 jam jars, pour over the cranberry juice and Pimm’s mixture , then put in the fridge to set for at least 4 hrs.
When the jelly has set, soften the remaining gelatine as before. Heat the lactose free cream and remaining sugar in a pan until steaming.
Squeeze out the water from the gelatine, add it to the pan and mix well.
Set aside to cool for 10 mins. Pour the lactose free cream mixture over the jellies, then chill for 1 hr.
Top each jelly with a slice of cucumber and a small sprig of mint. Pack into a cooler bag for transporting. Can be made 1 day before serving.
Recipe adapted from: Good Food
Check out IBS-Health.com top IBS articles: