cookshops.com - essential food preparation and kitchenware items at a price you can afford



		home \| testimonials \| contact us

Bakeware

Butter Dish

Flexible Silicone Products

Kitchen Accessories

Kitchen Tools and Gadgets

New Products

Ovenware

Special Purchase Items

no quibbles guarantee
payment & delivery
privacy policy
contact us

If you need help with your order click here.

Cranberry and Raspberry Jellies

Use Flexible Mould - 6795

Makes 6

600ml ( 1 pt ) cranberry juice
4 sheets gelatine*
110g ( 4 oz ) fresh raspberries

* Alternatively use 11g ( ½ oz sachet powdered gelatine)

To decorate

A few fresh raspberries
Fresh mint leaves

Crumble the gelatine sheets into a bowl and pour on 3 tbsp of the cranberry juice (taken from the 600ml (1 pt) juice).

Pour the remaining juice into a small pan and bring briefly to the boil. Remove the pan from the heat.

Add the gelatine mixture and whisk until all the gelatine has dissolved.

* if using powdered gelatine put all the cranberry juice into a small pan, bring briefly to the boil, remove from the heat then sprinkle on the gelatine, whisking until completely dissolved.

Rinse the cups with cold water. Stand the mould on a small baking tray.

Pour 1 tablespoon jelly into each cup and place in the refrigerator until set firmly.

Place a few raspberries on top of the set jelly. Add a little more jelly and return to the refrigerator to set again.

Add remaining raspberries and jelly and set until very firm.

To turn out

Dip mould in hot water for a few seconds, then invert mould onto a large serving plate.

Press the bases of each cup to release the jellies.

Decorate each jelly with a few raspberries and a mint leaf.

Related Products:

Flexible Silicone 6 Cup Brioche Mould

Username:

Password:

Forgotten Your Password?

Your cart is empty!