by October 11, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.

A blueberry summer delight!

gelatine leaves or 3 tsp of powder gelatine
4 cups (1 litre) berry juice
2 cups (2 x 250 ml) blueberries
fresh berries and clotted cream for serving



Soak the gelatine leaves in cold water for 5 minutes.

Remove and squeeze out gently. Now dissolve the gelatine in a little hot water and then stir the juice into the dissolved gelatine.

Toss the berries into a jelly mould, add the juice and gelatine mixture.


Refrigerate for 4 hours, unmold by quickly submerging the mould in lukewarm

water. Serve with fresh berries and clotted cream.

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