Cranberry and raspberry jelly with berry fruits
It’s easy to make your own jelly from fruit juice. Leaf gelatine is amazing as it dissolves so easily.
User rating - 264 ratings - average 1016801.5 stars.
Cooking time: 10 minutes
1 To make the jelly, place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover. Leave to soften for about 5 minutes.
2 Heat half the remaining juice with the caster sugar in a pan until bubbling. Mix in the softened leaf gelatine and juice, stirring until completely dissolved. Set aside to cool down a little, then stir in the rest of the juice.
3 Place the berries in a 750ml jelly mould or glass bowl, and pour over the juice until the berries are just covered. (If you rinse the mould first and leave a little water clinging to the sides, this can help stop the jelly from sticking.) Leave in the fridge for a few hours or until it’s beginning to set.
4 Fill the mould with the remaining juice and return to the fridge to continue setting (overnight works best). Alternatively, use 6 individual jelly moulds (150ml each), or 4 x 175ml individual pudding basins, the advantage being that these smaller jellies will set faster.
5 To make the coulis, blitz together the raspberries and icing sugar, and push through a sieve for a smooth sauce.
6 Turn out the jelly by dipping the mould in a bowl of hot water to loosen. Invert onto a large plate and give it a few quick shakes – the jelly should slide out.
7 Serve the jellies with a little of the raspberry coulis.
Each portion contains
of your guideline daily amount
8 leaves gelatine
600ml cranberry and raspberry juice drink (or cranberry juice)
40g caster sugar
175g mixed berries such as raspberries, blueberries and strawberries, quartered
For the raspberry coulis (optional)
2 tbsp icing sugar
Recipe by Annabel Karmel
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