Rose cream & raspberry jellies
By Cassie Best
With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu
- Prep:10 mins
Cook:5 mins
Plus chilling - Easy
Nutrition per serving
- kcal 501
- fat 46g
- saturates 28g
- carbs 19g
- sugars 18g
- fibre 1g
- protein 3g
- salt 0g
Ingredients
- 135g pack raspberry jelly
- 500ml double cream
- 1 tsp rosewater
- 12 raspberries, halved
- drizzle of clear honey
- small handful mint leaves
- 1 tbsp pistachio, chopped
Method
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.
