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

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

Step 1: 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.

Step 2: Put the Vege-gel in a bowl and blend with 200ml (7fl.oz) cold water. Set aside.

Step 3: 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.

Step 4: 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.

Step 5: Remove from the heat, mix in half of the raspberry purée and a few drops of Red Gel Food Colour, if using.

Step 6: 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.

Step 7: Mix the remaining raspberry purée with icing sugar to taste, then cover and chill until required.

Step 8: 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

Nutritional Information for the recipe Creamy Raspberry Jellies

Per Serving Per 100 g / ml
Energy 1524 kJ
364 kcal
628 kJ
150 kcal
Fat 16.20 g 6.67 g
Carbohydrate 48.35 g 19.90 g
Protein 4.72 g 1.94 g

preparation

Preparation

Creamy Raspberry Jellies

Step 1: 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.

Step 2: Put the Vege-gel in a bowl and blend with 200ml (7fl.oz) cold water. Set aside.

Step 3: 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.

Step 4: 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.

Step 5: Remove from the heat, mix in half of the raspberry purée and a few drops of Red Gel Food Colour, if using.

Step 6: 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.

Step 7: Mix the remaining raspberry purée with icing sugar to taste, then cover and chill until required.

Step 8: 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

Nutritional Information for the recipe Creamy Raspberry Jellies

Per Serving Per 100 g / ml
Energy 1524 kJ
364 kcal
628 kJ
150 kcal
Fat 16.20 g 6.67 g
Carbohydrate 48.35 g 19.90 g
Protein 4.72 g 1.94 g

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