Rose cream & raspberry jellies

Rose cream & raspberry jellies

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins Plus chilling

Skill level

Easy

Servings

Makes 6

With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu

Nutrition and extra info

Nutrition info

Nutrition per jelly

kcalories
501
protein
3g
carbs
19g
fat
46g
saturates
28g
fibre
1g
sugar
18g
salt
0g

Ingredients

  • 135g pack raspberry jelly
  • 500ml double cream
  • 1 tsp rosewater
  • 12 raspberries, halved
  • drizzle of clear honey
  • small handful mint leaves
  • 1 tbsp pistachio, chopped

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Method

  1. Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
  2. Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.

Recipe from Good Food magazine, January 2013

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Comments

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eleanormayo's picture
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These we soooooooooo easy and a real hit with my friends. I didn't have any mint so just loaded lots of fresh raspberries on the top with the honey and pistachios. Would also be nice with raspberries mixed in with the creams.

linnieevans's picture

Would this work with greek yoghurt?

kjbutche's picture
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This went down well to finish off a New Years Eve dinner, the rose and raspberry flavour was lovely. I divided the jelly mixture between 4 dessert glasses and it was a nice generous portion each. I had a bit of cream left so whipped it up and used it as a topping instead of honey. I was also used more raspberries than 2 per serving.

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