Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Raspberry and mint jelly
- Preparation and cooking time
- Total time
- + setting
- A little effort
- Serves 8
Ingredients
RASPBERRY JELLY
- 5 leaves leaf gelatine
- 500g frozen raspberries
- 150g caster sugar
- 1 punnet fresh raspberries
MINT JELLY
- 200g caster sugar
- 1 large bunch mint leaves
- 3½ leaves leaf gelatine
- 3 limes, juiced
Method
- 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.
- 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).
- 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.
- 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.
