Watermelon jelly slices
- 1 small watermelon (about 3kg in weight)
- 2 x 13g packs Dr. Oetker Platinum Grade Leaf Gelatine
- 4 x 135g packs strawberry jelly, cubed
- 48 blueberries
Cut the watermelon in half lengthways. Use a spoon to scoop out the flesh and seeds. Discard the seeds and reserve the melon flesh for eating or juicing.
Soak half the gelatine according to the pack instructions. Meanwhile, put half the jelly in a jug and just cover with boiling water. Stir until dissolved. Squeeze out the gelatine leaves and stir into the jelly until dissolved.
Divide between the melon-skin halves and top up with cold water to come halfway up the watermelon.
Chill for 1 hr 30 mins until semi-set, then push half of the blueberries into the jelly
Repeat the process with the remaining jelly, gelatine and blueberries. Chill overnight to set. Use a hot knife to cut into slices. Wrap in clingfilm to transport.