FRAGRANT ROSE JELLIES WITH FROSTED RASPBERRIES | SA Garden and Home
Quick and easy, this two-course menu will allow you to treat your guests to a delicious meal with minimal fuss
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Cooking tools:
- Kitchen scale
- Measuring cup
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Whisk
- Glass
- Parchment paper
- Refrigerator
Ingredients
- 250ml litchi juice
- 60g sugar
- 4 gelatine leaves, softened in a small bowl of cold water
- 325ml watermelon-flavoured sparkling water, well chilled*
- 10–20ml rose water, according to taste and strength
- 50g fresh raspberries
- 75g fresh raspberries
- 1 egg white, lightly whisked
- 50g castor sugar
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