Quick & Easy

Rosewater and raspberry jellies

rosewater and raspberry jellies



1.Blend or process 150g of the raspberries until smooth. Stir cranberry juice, sugar and raspberry puree in medium saucepan over medium heat until sugar dissolves.
2.Strain mixture through muslin-lined sieve; discard solids.
3.Place the water in small heatproof jug; sprinkle over gelatine. Stand jug in small saucepan of simmering water, stirring, until gelatine dissolves. Stir rosewater and gelatine mixture into strained raspberry mixture.
4.Rinse inside of four ½-cup (125ml) moulds with water; divide raspberry mixture among wet moulds. Cover; refrigerate overnight.
5.Wipe outside of moulds with a hot cloth. Turn jellies onto serving plates. Serve jellies with cream and remaining raspberries.

For a clear jelly, don’t push the mixture through the muslin-lined strainer, instead, allow the mixture to strain gradually.


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