Raspberry and rose water jellies recipe
These grown-up, fruit-filled jellies are a delicious and elegant after dinner treat. Made with a sweet raspberry, lemon juice and rose water syrup, they taste every bit as good as they look.
See method- Serves 6
- 5 mins to prepare and 10 mins to cook, plus chilling
- 132 calories / serving
- Gluten-free
Ingredients
- 7 gelatine leaves
- 500g (1lb) raspberries
- 150g caster sugar
- ½ lemon, juiced
- 1 tsp rose water
- handful small mint leaves, to decorate
- whipped cream, to serve (optional)
Each serving contains
- Energy
- 565kJ 132.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 30g
of the Reference intake
Carbohydrate 30.2gProtein 4.2gFibre 0.0g
Method
- Put thegelatinein a bowl of cold water and set aside to soak. Meanwhile, put 400g (13oz)raspberriesand the sugar in a pan. Add 300ml (1/2pt) water and warm over a low heat for 5-10 minutes, stirring occasionally, until the sugar has dissolved and the fruit has broken down. Remove from the heat.
- Push the fruit and liquid through a fine sieve into a measuring jug, then top up with warm water from the kettle to 600ml (1pt). Add thelemonjuice and rose-water.
- Squeeze out the water from the gelatine and whisk into the jelly mixture until dissolved. Divide the liquid and remaining raspberries (reserving 6 to decorate) among 6 jelly moulds. Chill for 4-6 hours, until set.
- Turn out the jellies onto serving plates.Garnish with the mint and reserved berries. Serve with whipped cream, if you like.
- See more Summer dessert recipes
