Rose cream & raspberry jellies

Rose cream & raspberry jellies

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 6

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

Nutrition: per jelly
HighlightNutrientUnit
kcal501
fat46g
saturates28g
carbs19g
sugars18g
fibre1g
protein3g
low insalt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.6 ratings
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