Ingredients
RASPBERRY JELLY
- leaf gelatine 5 leaves
- frozen raspberries 500g
- caster sugar 150g
- fresh raspberries 1 punnet
MINT JELLY
- caster sugar 200g
- mint leaves 1 large bunch
- leaf gelatine 3½ leaves
- limes 3, juiced
Method
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Step 1
To make the raspberry jelly, soak the gelatine in cold water until softened. Put the frozen raspberries, sugar and 400ml water in a pan. Heat gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan, heat and add the gelatine (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
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Step 2
leave the raspberry jelly mix until it has started to thicken, then stir in the fresh raspberries and pour into a 1-litre mould. Chill until just set (about 4 hours).
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Step 3
For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
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Step 4
Strain into a clean pan, heat and add the gelatine until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.
