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Cranberry and Raspberry Jellies (Deep FLuted)

Use Flexible Mould - 6805

Makes 8

500ml ( 18 fl oz ) Cranberry juice
4 sheets gelatine*
1 punnet fresh raspberries

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

To decorate

A few fresh raspberries
Fresh mint leaves

Break the gelatine sheets into pieces and place in a bowl. Pour on 3 tbsp of the Cranberry juice.

Allow the gelatine to soften for a few minutes.

Meanwhile pour the remaining Cranberry juice into a small saucepan and bring briefly to the boil.

Remove the pan from the heat, add the gelatine mixture and whisk until the gelatine has completely dissolved. Pour the mixture into a jug.

* If using powdered gelatine heat the cranberry juice bringing it briefly to the boil, sprinkle on the gelatine and whisk until completely dissolved.

Rinse the cups with cold water and then stand the mould on a baking tray.

Pour a little jelly into each cup – sufficient to cover the nodule in the base of the cup. Transfer to the refrigerator and leave to set firmly. Leave the remaining jelly at room temperature.

When set place a few raspberries on top of each jelly. Pour on another layer of jelly into each cup and return the mould to the refrigerator.

When this layer is set add the remaining raspberries and pour the remaining jelly into the cups.

Return to the refrigerator and leave until firmly set.

To turn out

Dip the mould in hot water for a few seconds

Invert the mould onto a large dish and press the bases of each cup to push out the jellies.

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

Related Products:

Flexible Silicone 8 Cup Deep Fluted Mould

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