Vanilla jellies with apricot & raspberry compote
- Preparation and cooking time
- Plus chilling
- More effort
- Serves 4
- 4 sheets leaf gelatine
- 600ml milk
- 50g caster sugar , plus 2 tbsp for compote
- 2 tsp vanilla extract or rosewater
- 500g apricot
- 3 tbsp apple juice
- 100g raspberries
- STEP 1
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.
- STEP 2
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.
- STEP 3
Turn the jellies out onto 4 plates, then spoon compote around the edge.