- 4 sheets leaf gelatine
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 50g caster sugar, plus 2 tbsp for compote
- 2 tsp vanilla extract or rosewater
- 500g apricot
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 3 tbsp apple juice
- 100g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
Turn the jellies out onto 4 plates, then spoon compote around the edge.