Jelly

AT A GLANCE

  • Serves 6 people

The secret to a shimmering, wobbling moulded jelly is knowing your gelatine, writes Lisa Featherby.

  • 550 gm (2½ cups) caster sugar
  • Juice of 1 lemon and 1 orange
  • 750 gm raspberries
  • 4 titanium-strength gelatine leaves
01   Combine sugar, lemon juice, orange juice and 1 litre water in a large saucepan, stir over medium-high heat until sugar dissolves, bring to the boil, then add raspberries.
02   Simmer until raspberries are pulpy (4-5 minutes), remove from heat and stand until cooled, then refrigerate for flavours to develop (overnight).
03   Transfer to a muslin-lined sieve placed over a large bowl and refrigerate until liquid has drained (4-6 hours; discard solids).
04   Measure 1 litre raspberry liquid (reserve any remaining for another use), then soak gelatine in a bowl of cold water until soft (5 minutes). Transfer 250ml raspberry liquid to a small saucepan, bring to the simmer over medium heat (2-4 minutes), then remove from heat. Squeeze excess water from gelatine, add to pan and stir until dissolved.
05   Stir gelatine mixture through remaining raspberry liquid, pour into a 1-litre jelly mould and refrigerate until set (overnight).
06   Dip mould briefly in hot water, then turn out onto plate and serve.

Note You'll need to begin this recipe 2 days ahead.

Topics:

RASPBERRIES, MASTERCLASS, DESSERT, MODERN AUSTRALIAN, SPRING

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2010

Nov 2010

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