Vanilla Jellies With Apricot & Raspberry Compote
This delightful jelly recipe combines the creamy goodness of milk with delicate flavors of vanilla or rosewater. Topped with a sweet and tangy apricot and raspberry compote, these jellies are a perfect light and refreshing dessert for any occasion. Chill them until set, then enjoy the delightful combination of textures and flavors in this elegant treat.
— Constant Cookbook
Ingredients
- 4 sheets leaf gelatine
- 600ml milk
- 50g caster sugar , plus 2 tbsp for compote
- 2 tsp vanilla extract or rosewater
- 500g apricots
- 3 tbsp apple juice
- 100g raspberries
Instructions
- Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
- Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
- Turn the jellies out onto 4 plates, then spoon compote around the edge.
Cook Time
5M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 221 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 40 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.23 milligram of sodium
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