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.