This is a simple dessert to prepare but looks stunning and with the addition of a little creme de frambois a little indulgent.
Prep: 10 minutes, plus 2 hours refrigeration
1 Packet of Strawberry Jelly (enough to make 600ml)
60ml creme de casis
200g strawberries, sliced thinly
12 large strawberries, sliced thinly
Ingredients: Prepare the jelly according to the packet instruction's replacing 60 ml of the water with the creme de casis.
Fill 6 dariole moulds with a layer of the raspberries, then pour over the jelly so that it just covers them. Repeat this process with the blueberries and finally a layer of the sliced strawberries. Place the jelly in the fridge to set for 2 hours.
To Serve: Remove the jelly from the fridge and dip the base of the moulds into hot water and turn them out onto serving plates. Place slices of strawberries around the jelly and serve.