Name: Fig salad with cranberry jelly
Prep time: 375 min
Cook time: 5 min
Total time: 380 min
Yield: 1
Ingredients: 500ml cranberry juice; 110g caster sugar; 6 gold-strength gelatine leaves (see Notes); 8 ripe figs; 150g mixed summer berries (such as blueberries and raspberries)

Fig salad with cranberry jelly

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Prep Time:
375 minutes

Cook Time:
5 minutes

Total Time:
380 minutes

Elevate seasonal fruit with vibrant cranberry jelly and assorted berries. Prepare one day in advance for optimal flavor.

Ingredients:

500ml cranberry juice
110g caster sugar
6 gold-strength gelatine leaves (see Notes)
8 ripe figs
150g mixed summer berries (such as blueberries and raspberries)

Instructions:

Place the gelatine leaves in a bowl of cold water and let them soak for 5 minutes.
In a small saucepan over medium-low heat, combine cranberry juice and sugar. Stir until sugar dissolves, then remove from heat. Squeeze out excess water from the gelatin.
Combine the gelatine with the hot cranberry mixture, whisking until fully incorporated, then strain through a sieve.
Transfer the mixture into a straight-sided container ensuring the liquid is at least 1cm deep. Cover and refrigerate overnight for it to set perfectly.
For serving, slice the figs into 1cm-thick pieces and artfully place on a platter or on four elegant plates. Unmold the jelly onto a cutting board and dice into 1cm cubes (or bigger if desired). Sprinkle the jelly and berries over the figs and enjoy.

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