Rose cream & raspberry jellies

Rose cream & raspberry jellies

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(4 ratings)

Prep: 10 mins Cook: 5 mins Plus chilling


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: per jelly

  • kcal501
  • fat46g
  • saturates28g
  • carbs19g
  • sugars18g
  • fibre1g
  • protein3g
  • salt0g
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  • 135g pack raspberry jelly



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 500ml double cream
  • 1 tsp rosewater
  • 12 raspberries, halved



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • drizzle of clear honey
  • small handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp pistachio, chopped


  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.

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Comments, questions and tips

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1st Jan, 2018
Made this to follow a lamb tagine main course and our guests thought it was fantastic - will definitely make this again. I put 5 raspberries on top of each dish and 3 small mint leaves and the balance was just right.
18th Jan, 2016
Totally lush! Really easy to make too ☺
19th Apr, 2013
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.
23rd Mar, 2013
Would this work with greek yoghurt?
1st Jan, 2013
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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