Name: Raspberry and mint jelly
Total time: 45 min
Yield: Serves 8
Cuisine: British
Ingredients: 5 leaves leaf gelatine; 500g frozen raspberries; 150g caster sugar; 1 punnet fresh raspberries; 200g caster sugar; 1 large bunch mint leaves; 3½ leaves leaf gelatine; 3 limes juiced

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Raspberry and mint jelly

Raspberry and mint jelly

Janine Ratcliffe

Published: March 25, 2015 at 4:07 PM

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Serves 8

A little effort

Total time: 45 mins

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Try our raspberry and mint jelly recipe for a contemporary, grown-up twist to a traditional party pudding. The mixture of flavours and the sophisticated red and transparent layers make this jelly a perfect centrepiece for any table

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Ingredients

RASPBERRY JELLY

5 leaves leaf gelatine
500g frozen raspberries
150g caster sugar
1 punnet fresh raspberries

MINT JELLY

200g caster sugar
1 large bunch mint leaves
3½ leaves leaf gelatine
3 limes

juiced

Method

step 1

To make the raspberry jelly, soak the gelatine in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heat gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatine (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
step 2

leave the raspberry jelly mix until it has started to thicken, then stir in the fresh raspberries and pour into a 1-litre mould. Chill until just set (about 4 hours).
step 3

For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
step 4

Strain into a clean pan, heat and add the gelatine until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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