Impress your dinner guests with these pretty raspberry and cream ribbon jelly desserts. A perfect treat to end your meal in fruity style
- For the raspberry jelly:
- 500g raspberries
- 60g caster sugar
- Juice of ½ lemon
- 4 leaves gelatine
- For the cream layer :
- 4 leaves gelatine
- 300ml carton whipping cream
- 4 champagne flutes
- Jelly bag or muslin-lined sieve
Reserve 4 raspberries. To make the jelly: Place the raspberries in a pan with 150ml water and add the sugar and lemon juice. Put the pan on a low heat until the mixture comes to a gentle boil and simmer for about 10 mins. Crush the berries with a potato masher. Strain them through a jelly bag or muslin-lined sieve until the mixture stops dripping — overnight, if possible. (Pour boiling water through the bag or muslin first, so the fabric doesn’t soak up so much juice.) Don’t be tempted to press the mixture through, or it will go cloudy.
Put the leaves of gelatine in a bowl of water until soft and then squeeze out as much excess water as you can. Pour 4 tbsp boiling water into a bowl and add the softened gelatine. Stir until it dissolves. Pour the mixture into the raspberry juice and make up to 300ml with water.
To make the cream layer: Put the leaves of gelatine in a bowl of water and leave them to soften for a few minutes, then squeeze out the water. Dissolve the gelatine in 4 tbsp boiling water. Pour in the cream, stirring well, so that the gelatine doesn’t set immediately. If it does, the mixture may be warmed to melt it.
Keep both mixtures at room temperature until needed. If they start to set, re-melt by heating briefly in a microwave, or by placing the jugs in a bowl of hot water and stirring.
Pour a little of the raspberry jelly into the base of each flute and put them in the fridge. When set, remove from the fridge and pour a thin layer of the cream mixture on top. Return glasses to the fridge until the mixture has set, then build up alternate raspberry and cream layers until the mixture is all used, ensuring that each layer has set before pouring on the next.
Just before serving, decorate each with a raspberry.
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To speed this recipe up, make each ribbon of colour wider.