Raspberry Jelly
This jelly is delicious served on it’s own, or of course paired with the Sable Pastry and the Lemon Basil Creme in a spectacular tart! Still YUM.
This recipe can stand alone, but it is a part of the Lemon Basil Tart, which is very pretty and totally worth the effort. See the Sable Pastry base video and recipe for more details. I have served it here with the Lemon Basil Cream on top, but you could also serve it with Plain Old Custard...lemon or otherwise. DIVINE! Knock yourself out. It is of course delicious on its own with lashings of whipped Chantilly Cream...easy as!
Need
- 400 Grams raspberry puree without seeds
- 80 Grams golden caster sugar
- 2 Tablespoons gelatin powder
- 2 Tablespoons iced water
- Fresh raspberries to taste
Do
- 1
Place half the puree and the sugar into the Thermomix bowl and cook 8 min/100°C/speed1.
- 2
Meanwhile stir the gelatin into the cold water to soften.
- 3
Add the gelatin mixture to the hot puree and blend 20 sec/speed 4.
- 4
Add remaining cold puree and blend 20 sec/speed 4.
- 5
Arrange a few raspberries in serving glasses and pour the jelly over the top. Set for several hours.
More
Serve with whipped cream, and/or custard or use in recipes as directed.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
