- Home
- Recipes
- Chef recipes
- Valentine Warner's fresh raspberry jelly
Valentine Warner's fresh raspberry jelly
- Valentine Warner
Published: December 19, 2014 at 2:31 PM
Save recipe
Serves 4
A little effort
Total time: 30 mins
+ setting
0 reviews
loading...
Get 5 months for £5 when you subscribe today
The title of this recipe may bring back memories of childhood birthday parties or garish dessert centrepieces, but Valentine Warner's fresh raspberry jelly will help you rediscover and redefine this classic. Try serving with crème de menthe for a grown-up twist
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
750g raspberries
plus extra for decorating
-
3 heaped tbsp golden caster sugar
-
(optional) lemon juice
-
4 (about 8g) gelatine sheets
-
2 tbsp (optional) crème de menthe
Nutrition: per serving
- kcal148
- fat0.6g
- carbs30.8g
- fibre4.7g
- protein4.6g
- salt0.04g
Ad
Method
-
step 1
Put the raspberries in a saucepan with 200ml cold water and the sugar. Stir over a low heat until the sugar dissolves, then bring to the boil. Reduce the heat slightly and simmer briskly for 6-8 minutes or until the raspberries are very soft, stirring regularly.
-
step 2
Take the pan off the heat and squish the berries with a potato masher until crushed – don’t blitz them or you’ll end up with a cloudy jelly. Pass through a fine sieve into a large jug and make up to 600ml with cold water. Sweeten with a touch more sugar or a squeeze of lemon if necessary. Return to the saucepan and heat gently.
-
step 3
Soak the gelatine sheets in a bowl half filled with cold water for 5 minutes until soft. Lift out with fingers and squeeze over the bowl to remove as much water as possible. Whisk the gelatine into raspberry mixture until melted, then pour into a 600ml jelly mould or individual ramekins.
-
step 4
Cover with clingfilm and chill for around 5 hours or until set. When ready to eat, dip the mould or moulds into a bowl of just-boiled water and hold for the count of 5.
-
step 5
Turn the jelly out onto a large plate, or individual plates, decorate with fresh berries and pour over a little crème de menthe if you like. Serve with cream.
Authors
Valentine Warner
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue