Raspberry jellies with sweet almond cream

raspberry jellies with sweet almond cream



1.Wet the insides of eight (125ml) moulds. Divide half the berries among moulds.
2.Make jelly according to directions on packet; stir in liqueur. Spoon two tablespoons of mixture over berries in each mould, cover; refrigerate for about 1 hour or until set. (Stand remaining mixture at room temperature.)
3.Pour remaining mixture carefully over set mixture in moulds, cover; refrigerate for about 3 hours, or overnight, until set.
4.Before serving, beat cream and sifted icing sugar in a small bowl with an electric mixer until soft peaks form. Fold in 1/2 cup nuts.
5.Wipe outsides of moulds with a hot cloth; turn jellies out onto serving plates. Serve with almond cream, sprinkled with remaining nuts and berries.

We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well.


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