I discovered the recipe for these little strawberry jellies in a great little cook book by Australian Beverley Sutherland Smith called "Delicious Desserts for Every Occasion" which was published in 1989. She called them Pink Jelly moulds.
Her recipe was inspired by the Strawberry Mountains which had appeared in "Harrod's Book of Entertaining," in the children's birthday party chapter. These were made with Strawberry Jelly and the berries were sieved.
She preferred not to sieve the berry pulp as she preferred to leave some fruity texture. I agree.
It makes an easy and not too decadent family dessert. For adults my twist would be to exchange the lemon juice for a splash of my home made vanilla bean infused limoncello..
250 gm of strawberries ( or 1 punnet)
1 tablespoon of sugar
1 packet of Greggs Raspberry jelly
1 cup of water.
1 tablespoon of lemon juice (or a splash of limoncello.)
Hull the strawberries .
Add the sugar and stir.
Leave to marinade for about an hour by which time juices will have formed around them.
Whizz the straberries and their juices in the food processor until the strawberries are pureed.
Make up the jelly with 1 cup of water and a tablespoon of lemon juice
Add the berries to the jelly and if necessary add more water to make up to 2 cups.
Pour into 4 dishes or wine glasses and leave to set in the fridge.
She suggests serving them with a rosette of cream on top so they look like a party sweet, or to trickle some runny cream over the top. That would be a nice retro touch.