Raspberry + white chocolate jelly

Raspberry + white chocolate jelly

By
From
A Lot on Her Plate
Serves
4-6
Photographer
Helen Cathcart

This recipe came to me at the start of summer, when raspberries were suddenly screaming to be bought from every local store, and I had a hankering for a good old-fashioned jelly with the gorgeous little fruits suspended inside. There’s nothing better than raspberries and cream, so I decided to add a layer of white chocolate mousse for a bit of colour and textural contrast. This pretty jelly is dead easy to make – you just need to allow for setting time between layers, so you might want to make it the day before you want to serve it. These measurements are for my old glass jelly mould, but it’s worth popping your mould on a scale, re-setting it to zero and then filling it with water to see how the volumes compare and adjusting the measurements accordingly.

Jelly

Ingredients

Quantity Ingredient
vegetable oil, for greasing
5 sheets platinum grade leaf gelatine
300ml pomegranate juice
50ml fruity white wine, such as chardonnay
2 tablespoons caster sugar
70g raspberries, crushed to a pulp, plus 8 whole raspberries
1/2 lemon, juiced

Mousse

Quantity Ingredient
2 sheets platinum grade leaf gelatine
100ml double cream
80g good-quality white chocolate
1 tablespoon caster sugar

Special equipment

Quantity Ingredient
jelly mould
pastry brush

Method

  1. Grease the jelly mould, using a pastry brush to paint a little bit of oil over the entire inside of the mould, making sure you get into all the crevices and curves.
  2. For the jelly, first place the gelatine sheets in a bowl of ice-cold water and set to one side. Put the pomegranate juice, wine, sugar, 150 ml water and the pulped raspberries in a saucepan, and bring up to a gentle boil, until the sugar has dissolved. Taste and season with lemon juice to tone down the sweetness. Remove from the heat.
  3. Squeeze as much water as possible out of the gelatine sheets, then stir them into the warm berry liquid, whisking to dissolve them completely. Pour the mixture into the greased jelly mould, drop in the whole raspberries and leave to cool. Cover and chill for 3 hours, until set.
  4. To make the mousse, soak the gelatine sheets in a bowl of ice-cold water and set to one side. Whip the cream to soft peaks and put in the fridge.
  5. Melt the chocolate in a heat-proof bowl suspended over a pan of simmering water (a bain marie), making sure that the bowl doesn’t touch the water, until completely melted. Remove from the heat.
  6. Heat 40 ml water in a pan and add the gelatine sheets (squeezed of excess water) and sugar. Bring to a simmer and heat until the gelatine and sugar have dissolved.
  7. Mix the gelatine mixture into the melted chocolate, stirring well to incorporate, and allow to cool slightly, but not so it starts to set. Fold this through the whipped cream with a whisk until it’s smooth and shiny and mousse-like. Gently spoon the mousse over the jelly, cover the jelly mould with cling film, and leave to set in the fridge for 3 hours, or overnight.
  8. When you’re ready to serve the jelly, fill a large bowl with warm water. Gently submerge the jelly mould, top down, and hold it in the water for 30 seconds. Use a very fine metal skewer to gently pierce the vacuum holding the jelly in the mould, by inserting it at the edge of the jelly. Place a serving plate over the open end of the mould, and, holding on to both the mould and the plate, flip it over so that the jelly is sitting on the plate. Lift off the mould, and serve.
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