Raspberry jellies recipe

These adorable raspberry jellies look spectacular and are filled with fresh fruit. Jelly might be a bit of a retro pud – but we think it’s time these light and fruity treats made a comeback. We’ve used cassis, a blackcurrant liqueur, to jazz up the flavour of our raspberry jellies, but you could replace with a fruit cordial to omit the booze. You can use any shape of jelly moulds you like or have to hand to make these raspberry jellies. At only 80 cals per serving, these jellies are the perfect lighter dessert to end a meal.

Ingredients

• 6 gelatine leaves
• 50ml elderflower cordial
• 150g punnet raspberries
• 20ml cassis
• a couple of drops of red food colouring

You will need:

• 4 jelly moulds

Method

1. Put the leaves of gelatine in a bowl of ice water to bloom for 4mins.
2. In a pan bring 450ml of water to the boil, remove from the heat and add the elderflower cordial. Remove the gelatine from the ice water and add to the pan, discarding the ice water. Mix until the gelatine dissolves then pour a quarter of the liquid into a jug. To the smaller amount of liquid add the cassis and food colouring, then pour into moulds. Freeze the moulds for 20 mins at a jaunty angle leaving the remaining liquid in the pan.
3. Once the first layer of the jelly has set add the berries into the moulds and pour in remaining liquid, set for 4 hours in the fridge.
4. Once set turn out the jelly from the moulds by dipping the moulds into a bowl of hot water.