Rose cream & raspberry jellies
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Rose cream & raspberry jellies

By Cassie Best

With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu

  • Prep:10 mins
    Cook:5 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 501
  • fat 46g
  • saturates 28g
  • carbs 19g
  • sugars 18g
  • fibre 1g
  • protein 3g
  • salt 0g

Ingredients

  • 135g pack raspberry jelly
  • 500ml double cream
  • 1 tsp rosewater
  • 12 raspberries, halved
  • drizzle of clear honey
  • small handful mint leaves
  • 1 tbsp pistachio, chopped

Method

  1. Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.

  2. Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.

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