Strawberry Jelly - Emily Watkins from the Kingham Plough.jpg

Organic Strawberry and Milk Jellies

Organic Strawberry and Milk Jellies

Emily Watkins’ journey as a chef began in the kitchens of Ristorante Beccofino, Florence, Italy. She loved the passion and energy the Italians put into everything, particularly their food, and the importance they gave to the ingredients and their provenance. After spending some time working with Heston at The Fat Duck, Emily competed in Great British Menu and won with her fish course. It was a huge honour for Emily to cook for war veterans at St Paul’s Cathedral in a banquet commemorating the 70th anniversary of the D-Day landings.

This is a delicious recipe that's perfect for the summer. Serve with ice-cream and maybe some fresh strawberries if you’re feeling grown up.

The recipe


• approx. 1kg strawberries
• 5 tbsp caster sugar
• 13 leaves of gelatine (I use Costa)
• 750ml whole, organic, un-homogenised milk

Enough for a 1kg jelly mould.


Hull and halve the strawberries Place them in a glass or metal bowl and sprinkle with 2 tbsp of caster sugar.

Pop the bowl over a pan of just simmering water and cover the bowl with cling film. Make sure water doesn’t touch the bottom of the strawberry pan or you’ll boil them. Leave on a low heat for about 1 hour. This will draw the juices out of the fruit but leave the flesh behind giving a rich but clear juice.

Sieve the strawberries, retaining the juice and discarding the strawberry flesh (nope, I’m sorry, there’s nothing to be done with them, they taste full of tannins and aren’t even good for a puree). You should have 250ml of juice, but top it up with hot water if you’re short.

Whilst the strawberry juice is still hot, soak 3 leaves of gelatine in cold water until they are soft, squeeze them of the excess water then add to the juice and stir until dissolved.

Very lightly butter your Gran’s glass jelly mould (for maximum nostalgia you understand) and pour the liquid into a mould. Refrigerate until set.

Meanwhile, heat the milk and 3 tbsp of sugar in a pan until it begins to steam. Remove from the heat, soak the remaining 10 leaves of gelatine in cold water until they are soft then add them to the milk as before. Cool to room temperature.

Once the first layer of strawberry jelly is set, pour the milk jelly on top and return to to the fridge to set.

When you’re ready to serve, dip the mould in hot water and tip it onto a serving plate. Say a little prayer, giggle it around and, with luck, it will plop out onto the plate.
Serve with ice-cream and maybe some fresh strawberries if you’re feeling grown up.