Strawberry Jelly, Ice Cream And Shortbread

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
789
FAT
109%
CHOL
47%
SOD
3%

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Ingredients for 8 servings

500 g over-ripe and bruised strawberries

100 g icing sugar

50 ml water

3 gelatine leaves

400 g fresh hulled strawberries for serving, cut in 1/4 's

1 kg cooked strawberry pieces and add fresh very ripe hulled strawberries to make up the weight

250 ml strawberry purée (from the strawberry puree recipe above)

150 ml double cream

75 ml full-fat milk

70 g caster sugar

125 g caster sugar

1 leaf of gelatine

250 g unsalted butter

110 g caster sugar +1 tablespoon caster sugar

360 g plain flour

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