Turkish recipe for 4 - 8 people, takes only 5 mins; recipe has raspberry, double cream, rosewater, raspberry, clear honey, mint and pistachio.
Rose cream & raspberry jellies
Course: Turkish
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Mint: small handful mint leaves
- Raspberry: 135g pack raspberry jelly
- Double Cream: 500ml double cream
- Clear Honey: drizzle of clear honey
- Pistachio: 1 tbsp pistachio, chopped
- Rosewater: 1 tsp rosewater
Directions
- Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set.Can be made 1 day ahead.
- Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.
