Olive Magazine
Raspberry and mint jelly

Raspberry and mint jelly

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
    • + setting
  • A little effort
  • Serves 8

Try our raspberry and mint jelly recipe for a contemporary, grown-up twist to a traditional party pudding. The mixture of flavours and the sophisticated red and transparent layers make this jelly a perfect centrepiece for any table

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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.

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