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Raspberry jelly
Raspberry jelly
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Prep Time:
300 minutes
Cook Time:
Total Time:
300 minutes
Sieve the raspberry mixture for a fun and satisfying experience.
Ingredients:
  • 1 x 300g pkt frozen raspberries, thawed
  • 500ml (2 cups) apple juice
  • 24.00 gm icing sugar mixture
  • 13.50 gm gelatine powder
Instructions:
  • Combine raspberries and 375ml (1 1/2 cups) apple juice in a food processor. Blend until smooth. Strain mixture through a sieve into a large bowl, pressing gently with a spoon. Discard seeds. Stir in icing sugar.
  • In a small saucepan, warm up the rest of the apple juice over medium heat. Pour it into a small heatproof bowl and sprinkle gelatin over it. Stir with a fork until the gelatin dissolves.
  • Blend a portion of the raspberry mixture with the gelatine until they reach the same temperature to avoid lumps. Combine the gelatine mixture with the remaining raspberry mixture. Divide evenly among six 125ml (1/2-cup) dariole or jelly moulds. Chill in the fridge for 4 hours until firm.
  • Dip each mould individually into warm water to loosen, then gently separate the jelly from the edges of the mould. Invert onto a serving plate. (If the jelly doesn't release easily, gently tap the mould on the plate to unmold). Serve promptly.

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