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Raspberry jelly
Raspberry jelly
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Prep Time:
60 minutes
Cook Time:
Total Time:
60 minutes
Delight in a simple and elegant summer raspberry dessert, ideal for impressing guests after dinner.
Ingredients:
  • 500g raspberries
  • 268.75 gm caster sugar
  • 65.63 gm lemon juice
  • 40.00 ml grenadine
  • 375.00 gm water
  • 125.00 gm white wine
  • 8 gelatine leaves
  • Cold water, to soak
  • Vanilla yoghurt, to serve
  • Fresh raspberries, to garnish
  • Fresh mint leaves, to garnish
Instructions:
  • In a heatproof bowl, combine raspberries, caster sugar, lemon juice, and grenadine. Place the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Cover with plastic wrap and cook for 50 minutes, topping up water as needed, until the mixture turns deep pink. Set aside.
  • Gently heat 1 1/2 cups water and 1/2 cup white wine in a saucepan on low heat, then remove from heat.
  • Place the gelatine leaves in cold water to soften for 3 minutes. Squeeze gently to remove any excess water, then add them to the wine mixture and whisk together.
  • Pour the berry mixture through a fine sieve into a jug, discarding the pulp. Combine with the wine mixture and whisk until well blended. Divide the mixture among 6 (150ml) glasses. Refrigerate at an angle until fully set.
  • Garnish with vanilla yogurt, fresh raspberries, and mint leaves.

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