Recipe by Appellation Restaurant, Barossa Valley
500g Strawberry juice and raspberry juice (from 1kg strawberries and punnet of raspberries)
100g Prue’s Verjus
25g Caster sugar
8 Sheets gold gelatine bloomed in cold water
5g Solid pectin
Juice 1kg strawberries and a handful of raspberries in juicer.
Place in strainer and leave in fridge over bowl or jug.
The next day, in a small saucepan, heat Verjus, sugar, 100g of the strawberry juice until it reaches the simmer.
Add gelatine and stir to dissolve.
Add remaining juice.
Refrigerate jelly for 4 hours or overnight.
Serve with vanilla bean ice cream and garnish with additional fresh berries and crumbled honeycomb.