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Raspberry jelly fool

Raspberry jelly fool

PT45M

1
For the raspberry jelly, put the raspberries and sugar into a bowl and cover with cling film. Place the bowl over a pan of simmering water (bain marie) for 25 minutes until the raspberries are soft and cooked
  • 500g of frozen raspberries
  • 50g of caster sugar
2
Pour the raspberry mixture into double muslin cloth and hang over a bowl in the fridge overnight to extract all the juices
3
Measure the raspberry juice – you will need three gelatine leaves for every 250ml of juice so adjust accordingly. Soak the gelatine in cold water for 5-10 minutes
  • 3 1/2 gelatine leaves
4
Put 3 tablespoons of the raspberry juice in a small pan and heat through. Squeeze the gelatine free from water and add to the pan to dissolve. Add in the remaining liquid and stir to combine. Set aside
5
To assemble the raspberry fool, gently and briefly cook the remaining raspberries with 50g of the sugar using the same method as in step 1, ensuring the raspberries do not go too mushy. Strain off and reserve the residual liquid and leave the raspberries to cool
  • 50g of caster sugar
  • 200g of fresh raspberries
6
Whip the cream to medium peaks, slowly adding the sugar as you go. Place into a piping bag with a large round nozzle
  • 100g of caster sugar
  • 200ml of double cream
7
Pour the warm raspberry jelly into some elegant serving glasses and chill in the fridge until set
8
Spoon over some of the lightly cooked raspberries and then pipe over the sweetened whipped cream. Drizzle a little juice over the top or serve on the side if desired

Ingredients

Metric

Imperial

  • Raspberry jelly

  • Garnish

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