FRESH RASPBERRY JELLY RECIPE | BBC GOOD FOOD
This make-ahead summer dessert is bursting with intense fruity flavour - set in a classic jelly mould for a retro dinner party centrepiece
Provided by Miriam Nice
Categories Dessert, Treat
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don’t stick together. Leave to soak while you cook the raspberries.
- Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don’t mash them too much as the raspberries will break down in the heat.
- Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
- Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.
Nutrition Facts : Calories 191 calories, FatContent 1 grams fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 41 grams sugar, FiberContent 4 grams fiber, ProteinContent 3 grams protein
JELLY RECIPES | BBC GOOD FOOD
Make one of our delightfully wobbly jellies as dessert for a kids' party, try our boozy flavours for adults or whip up a deliciously creamy panna cotta.
Provided by Good Food team
Number Of Ingredients 1
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RASPBERRY JELLY TRIFLE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
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Place the trifle sponges in a glass bowl and dredge with the sherry.
Set aside 12 perfect raspberries. Place the rest in a small pan with the caster sugar and lemon juice. Cook briefly, stirring as the sugar dissolves, just long enough for the raspberries to soften and turn very juicy. Place a sieve over a bowl and tip the raspberries into the sieve, forcing as much through as possible with the back of a wooden spoon.Scrape underneath so nothing is wasted, aiming to leave only pips in the sieve. Return the raspberry juice to the pan.
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Whip the cream by hand with the icing sugar until it just holds peaks. Spoon or pipe the cream over the custard. Decorate with the reserved raspberries and slivers of angelica; add the silver balls just before serving. Cover with a tight stretch of clingfilm and chill until required.
SEVENTIES RASPBERRY MINT "JELLY" CAKE RECIPE | ALEX ...
From foodnetwork.com
Reviews 5
Total Time 5 hours 0 minutes
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- To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.
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From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Desserts
Calories per serving
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
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From myfoodandfamily.com
Total Time 3 hours
Calories 50 per serving
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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