For the recipe Creamy Raspberry 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)|
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
|Per Serving||Per 100 g / ml|
|Fat||16.20 g||6.67 g|
|Carbohydrate||48.35 g||19.90 g|
|Protein||4.72 g||1.94 g|