Raspberry and Rose Jelly and Cream
Servings 4
Ingredients
- 1 package Raspberry jelly or Jello or in the UK you can use Hartley's Instant Raspberry Jelly You need a package that will to serve 4. Sugar free jelly is a great option
- 1 cup fresh raspberries, washed and drained
- ½ cup double cream also known as heavy cream, or use whipping cream
- 1 tablespoon icing sugar also known as confectioner's sugar
- ½ teaspoon rosewater, divided
- 1 tablespoon shelled pistachios, finely sliced or chopped
- whole mint leaves, washed and dried
Instructions
- Prepare the jelly or Jello according to package directions. Use very cold water or ice cubes for the cold water part of the instructions.
- Stir in one quarter teaspoon of rose water.
- Pour the jelly into pretty dishes. Carefully add a few raspberries to each dish, pushing them down into the liquid. Reserve the remaining raspberries for garnish.
- Cover the dishes and chill until set.
- Whisk the sugar and remaining quarter teaspoon of rose water into the cream.
- Whip the cream with an electric mixer or hand whisk until soft peaks form.
- Garnish the jellies with whipped cream and raspberries.
- Sprinkle the pistachios over top.
- Garnish with mint leaves.
Notes
You could substitute the raspberry Jello for strawberry flavour, and the raspberries with sliced strawberries.
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