Raspberry & mint jelly
Think jelly's a little too unsophisticated to serve at a dinner party? Not any more!
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 45 minutes plus setting
- To make the raspberry jelly, soak the gelatine in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heat gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatine (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
- Leave the raspberry jelly mix until it has started to thicken then stir in the fresh raspberries and pour into a 1-litre mould. Chill until just set (about 4 hours).
- For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
- Strain into a clean pan, heat and add the gelatine until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.
216 kcalories, protein 6.5g, carbohydrate 50.1g, fat 0.3 g, saturated fat 0g, fibre 2.2g, salt 0.08 g
Recipe from olive magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/4488/
http://www.bbcgoodfood.com/recipes/4488/
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Ingredients
RASPBERRY JELLY
- 5 leaves leaf gelatine
- 500g frozen raspberries
- 150g caster sugar
- 1 punnet fresh raspberries
MINT JELLY
- 200g caster sugar
- 1 large bunch mint leaves
- 3½ leaves leaf gelatine
- 3 limes , juiced
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 45 minutes plus setting
Ingredients
RASPBERRY JELLY
- 5 leaves leaf gelatine
- 500g frozen raspberries
- 150g caster sugar
- 1 punnet fresh raspberries
MINT JELLY
- 200g caster sugar
- 1 large bunch mint leaves
- 3½ leaves leaf gelatine
- 3 limes , juiced
216 kcalories, protein 6.5g, carbohydrate 50.1g, fat 0.3 g, saturated fat 0g, fibre 2.2g, salt 0.08 g
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03 January 2012
Nicola rated and commented on this recipe
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