Prep time: 15 mins
Total time: 4 hours
Serves: 8-10 small-bun sized jellies, or 4-5 large cupcake sized jellies
INGREDIENTS:
450g fresh raspberries
For the Syrup
225g sugar
225ml water
4 sprigs fresh mint
1 dessertspoon framboise liqueur
1 tablespoon freshly squeezed lemon juice
3 rounded teaspoons gelatine
3 tablespoons water
For the Fresh Mint Cream
15 mint leaves
1 tablespoon freshly squeezed lemon juice
175ml cream
METHOD
- Grease jelly moulds or ramekins and line with clingfilm. This recipe will make 8 – 10 fairy-cake sized jellies or 4 – 5 large cupcake sized jellies.
- Make a syrup by bringing the sugar, water and mint sprigs to boil over gentle-moderate heat in the smallest saucepan you have. Simmer for a few minutes, allow to cool, and add the framboise liqueur and lemon juice.
- Add the 3 tablespoons of water to a bowl and sprinkle in the gelatine. Leave it to soak for a minute or two. Place the bowl in another bowl or pan of simmering water. Stir around until the gelatine has dissolved completely and you have a smooth mixture.
- Remove the mint sprigs from the syrup and pour it on to the dissolved gelatine and stir around well. You can add the raspberries now but I found it easier to add the raspberries to the ramekins and pour over the jelly over them. Leave in the fridge to set for 3 – 4 hours.
- To make the fresh mint cream, crush the mint leaves in a pestle and mortar with the lemon juice. Add the cream and stir around. The lemon juice thickens the cream so just a couple of stirs around and you should have the right consistency.
- To assemble spread a cloud of fresh mint cream on a small plate and turn out the raspberry jelly and place in the centre. You can decorate with a few loose raspberries and mint leaves.
Enjoy with: Pierre de Taille, Aix en Provence: £11.65 per bottle
Recipe provided by Herb ‘N’ Harvest Catering.