Rose cream & raspberry jellies

Name: Rose cream & raspberry jellies
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 135 grams pack raspberry jelly; 500 milliliters double cream; 1 teaspoon rosewater; 12 raspberries, halved; 1 serving drizzle of clear honey; 1 small handful mint leaves; 1 Tbsp pistachio, chopped

You can never have too many condiment recipes, so give Rose cream & raspberry jellies a try. This gluten free and lacto ovo vegetarian recipe serves 6. One serving contains 363 calories, 2g of protein, and 31g of fat. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up raspberries, double cream, mint leaves, and a few other things to make it today. If you like this recipe, you might also like recipes such as Cranberry-Raspberry Jellies, Smoothie jellies with ice cream, and Passion-Fruit and Blackberry Jellies with Lemon Verbena Cream.

Instructions

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.

Ingredients you will need

Rose Water

Cream

Jelly

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mint