Rose Cream & Raspberry Jellies
Jazz up your dessert game with these elegant Raspberry Rosewater Jellies. Delicate layers of raspberry jelly and creamy goodness make for a divine combination, while the hint of rosewater adds a touch of sophistication. Topped with fresh raspberries, mint leaves, and a sprinkle of pistachios, these jellies are a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 135g pack raspberry jelly
- 500ml double cream
- 1 tsp rosewater
- 12 raspberries , halved
- drizzle of clear honey
- small handful mint leaves
- 1 tbsp pistachios , chopped
Instructions
- Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
- Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.
Cook Time
5M
Prep Time
PT10M
Yield
Makes 6
Nutrition
- Calories: 501 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
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