- Cook Time: 10 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 501
- Carbohydrate Content: 19g
- Fat Content: 46g
- Fiber Content: 1g
- Protein Content: 3g
- Saturated Fat Content: 28g
- Sodium Content: 0g
- Sugar Content: 18g
Rose cream & raspberry jellies Recipe
Rose cream & raspberry jellies is a Turkish recipe for 4 - 8 people, takes only 5 mins; recipe has raspberry, double cream and rosewater.
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
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.