Creamy Raspberry Jellies
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 |