Strawberry Fruit Jelly - cooking recipe

Ingredients

2 (85 g) packets strawberry jelly crystals, and
quick set raspberry jelly crystal (see note)
3 cups boiling water
500 g strawberries, hulled, halved
1 cup cold water

Preparation

Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to jelly freezer for 10 minutes or until set. Repeat layering twice more with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
To serve dip base of dish into hot water for 30 seconds and invert onto a serving platter.
Serve with cream or ice cream.
Notes ~ Quick set jelly is made from a vegetable gum which is extracted from red seaweed, instead of the usual gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable.