FRAGRANT ROSE JELLIES WITH FROSTED RASPBERRIES

AvatarCaxton magazines staffRecipes

Quick and easy, this two-course menu will allow you to treat your guests to a delicious meal with minimal fuss

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

For the frosted raspberries:

  • 75g fresh raspberries
  • 1 egg white, lightly whisked
  • 50g castor sugar

METHOD

  1. Place the litchi juice and sugar in a pan and bring to just below simmering point. Stir until the sugar has dissolved and then remove from the heat.
  2. Remove the softened gelatine leaves from the cold water and squeeze out any excess water. Stir the gelatine into the litchi mixture until it’s dissolved. Set aside for 5 minutes.
  3. Stir in the sparkling water and rose water and mix well. Divide the mixture between 4–6 serving glasses and add the raspberries. Chill for at least 3 hours until set.
  4. For the frosted raspberries: dip each berry in the beaten egg white followed by the castor sugar. Spread them out on baking paper to dry.
  5. To serve: top the jellies with a few frosted raspberries.

*COOK’S NOTE: For a special celebration, replace the sparkling water with Méthode Cap Classique sparkling wine. In which case, add an additional 30g sugar to the litchi juice.

(This recipe makes 4 -6 jellies)