Separate the jelly cubes and place in a jug. Add 1/2 pint (285ml) boiling water and stir until dissolved. Stir in 1/2 pint (285ml) cold water, this will make the jelly double strength.
Ladle enough jelly into the tin to cover the base and refrigerate to set. Once set place a layer of sliced strawberries over the jelly. Add enough jelly to just over the strawberries.
Put in the fridge to set.
Once set, place a layer of blueberries on to the jelly and cover with more jelly.
Put in the fridge to set.
Once set, place a layer of raspberries on the jelly and cover with remaining jelly.
Put in the fridge to set. To serve dip the tin in a bowl of hot water and turn out onto a serving dish. Decorate with mint leaves.
Separate the jelly cubes and place in a jug. Add 1/2 pint (285ml) boiling water and stir until dissolved. Stir in 1/2 pint (285ml) cold water, this will make the jelly double strength.
Ladle enough jelly into the tin to cover the base and refrigerate to set. Once set place a layer of sliced strawberries over the jelly. Add enough jelly to just over the strawberries.
Put in the fridge to set.
Once set, place a layer of blueberries on to the jelly and cover with more jelly.
Put in the fridge to set.
Once set, place a layer of raspberries on the jelly and cover with remaining jelly.
Put in the fridge to set. To serve dip the tin in a bowl of hot water and turn out onto a serving dish. Decorate with mint leaves.
