The BBC Good Food logo
Rose cream & raspberry jellies

Rose cream & raspberry jellies

Rating: 5 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.6 ratings

Sponsored content