- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 501
- Fat Content: 46g
- Saturated Fat Content: 28g
- Carbohydrate Content: 19g
- Sugar Content: 18g
- Fiber Content: 1g
- Protein Content: 3g
- Sodium Content: 0g
Rose cream & raspberry jellies
Ingredients
- raspberry - 135g pack raspberry jelly
- double-cream - 500ml double cream
- rosewater - 1 tsp rosewater
- raspberry - 12 raspberries, halved
- clear-honey - drizzle of clear honey
- mint - small handful mint leaves
- pistachio - 1 tbsp pistachio, chopped
Instructions
- 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.
Turkish recipe for 4 – 8 people, takes only 5 mins; recipe has raspberry, double cream, rosewater, raspberry, clear honey, mint and pistachio.
Add to Favourites
