A Jelly of Fresh Raspberries with Fresh Mint Cream
A recipe from Darina Allen's Ballymaloe Cookery Course. Raspberries in a jelly infused with mint and raspberry liqueur. Beautiful flavour.
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Cooking tools:
- Muffin tin
- Ramekin
- Saucepan
- Mixing bowl
- Plastic wrap
- Spoon
- Measuring spoon
Ingredients
- 450g fresh raspberries
- 225g sugar
- 225ml water
- 4 sprigs fresh mint
- 1 dessertspoon framboise liqueur
- 1 tablespoon freshly squeezed lemon juice
- 3 rounded teaspoons gelatine
- 3 tablespoons water
- 15 mint leaves
- 175ml cream
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