Raspberry jelly with cream
A real fruit jelly set with gelatine and sweetened with stevia, topped with softly whipped cream.
- Time20 min plus setting
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Put the gelatine leaves in a bowl of cold water for 5 minutes until floppy.
5 min - 2
Heat the water, raspberries and stevia in a pan until just simmering. Simmer for 5 minutes, crushing the fruit with a spoon.
5 min - 3
Strain through a sieve into a jug, pressing the pulp gently. Discard the seeds.
- 4
Squeeze the water out of the gelatine and stir into the hot liquid until melted. Add the lemon juice.
- 5
Pour into four glasses and chill for 4 hours until set with a gentle wobble.
240 min - 6
Whip the cream to soft peaks and spoon on top to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.