Dark Chocolate Fondants

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Creamy Raspberry Jellies

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For something a little different why not try these Creamy Raspberry Jellies as a dessert?

4 servings

Medium 40 Minutes

Ingredients

For the recipe Creamy Raspberry Jellies

For the Jellies:

350 g	Raspberries (12 oz)
2	Dr. Oetker Vege-Gel Sachets
45 g	Cornflour (3 tbsp)
350 ml	Whole Milk (12 fl.oz)
100 ml	Double Cream (3 ½ fl.oz)
75 g	Caster Sugar (3 oz)
	Dr. Oetker Red Extra Strong Food Colour Gel (optional)
30 - 45 g	Icing Sugar (2-3 tbsp)

preparation

Preparation

Creamy Raspberry Jellies

Wash and pat dry the raspberries. Reserving a few for decoration, push the remaining raspberries through a nylon sieve into a jug to make a purée. Set aside.

Put the Vege-gel in a bowl and blend with 200ml (7fl.oz) cold water. Set aside.

Put the cornflour in a saucepan and blend with a little of the milk to make a paste. Stir in the rest of the milk along with the cream and caster sugar.

Heat, stirring, until the mixture comes to the boil and thickens. Cook for 1 minute, then stir in the Vege-Gel mixture and bring back to the boil.

Remove from the heat, mix in half of the raspberry purée and a few drops of Red Gel Food Colour, if using.

Working quickly, pour the mixture into 4 x 150ml (¼ pt) jelly moulds or ramekins. Allow to cool completely then chill for at least 2 hours.

Mix the remaining raspberry purée with icing sugar to taste, then cover and chill until required.

To serve, dip the moulds in very hot water for a few seconds to loosen the Jellies and invert on to serving plates. Serve with a little raspberry purée spooned over and decorate with the reserved raspberries and mint sprigs.

1 serving = 245g