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Nataline Foskey
June 2009
Walnut Grove Recipes
Raspberry Jelly
- 600g raspberries
- 70g sugar
- water
- 4 leaves of gelatine
- extra raspberries for garnish
Method
1. Put the raspberries and sugar in a heat proof bowl, and seal with cling film. Place on top of a saucepan of gently simmering water for 40 minutes.
2. Take a either a colander lined with a muslin cloth or a jelly bag and place it over a large bowl. Pour the raspberries and their juice into colander/jelly bag and leave to drain - preferably overnight .
3. Take the juice and measure it out, add enough water to have 500ml of raspberry juice.
4. Place the gelatine leaves in a bowl of cold water to soak until they are soft. Remove from water, place in a cup and microwave until liquid. Take a small amount of the raspberry juice and add it to the gelatine, stirring until incorporated. Then pour this mixture into the rest of the raspberry juice. Mix well, pour into moulds and put into the fridge to set.
5. When the jelly has set and you want to serve them, put the moulds in hot water for a minute before tipping upside down.
Serving Suggestions
The uses for jelly are limited only by your imagination! Set in individual moulds, served with cream, fruit coulis, knickbocker glory, trifle - the list goes on!
Advanced Preparation
This jelly can easily be made a day in advance, and will keep in the fridge for two to three days.
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