Raspberry & Blueberry Jelly

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June 10, 2013 by dgarnett2013

Raspberry & Blueberry Jelly with lemon and mint cream: Master It by Rory O’Connell


Serves 6 -8

(This amount fills two medium sized jelly moulds).

  • Sunflower or grape seed oil, for brushing
  • 4.8 sheets of costa gelatin
  • 450g raspberries and blueberries, or just raspberries. Or include loganberries, tayberries and a few currants. Use ripe, firm fruit.


Syrup. If making individual ramekins, make twice as much syrup.

  • 225ml cold water
  • 225g sugar
  • 4 sprigs spearmint
  • 1 desertspoon fromboise raspberry liqueur (optional)
  • 1 tab lemon juice


Mint Cream

  • 15 spearmint leaves
  • 1 tab lemon juice
  • 150ml regular or double cream


Prepare the jelly moulds by brushing them with a little non-scented oil, such as sunflower or grape seed oil and place them upside down on a sheet of kitchen paper to allow any excess oil to drain off. Or line with clingfilm and brush with just a very little oil.

To make the syrup, put the water, sugar and mint sprigs into a pan and bring to the boil. Simmer gently for 2 mins, then take off the heat and allow to cool completely. Add the framboise if using, and the lemon juice.


Put the gelatin into a bowl and cover with water. Allow them a few minutes to collapse so they look like cellaphane.

Strain the cooled mint syrup through a sieve, pressing every drop of liquid through.

Lift the dissolved gelatin out of the water, shaking off the excess water and place in a very small saucepan with a small amount of syrup mixture. Heat gently to dissolve the gelatine, slowly adding a bit more syrup mixture. Turn off the heat and add rest of the syrup to the gelatin mix. (COLD goes into HOT). And stir well, so the gelatine is mixed well throughout the syrup.

Put the berries into a bowl. Add the gelatine mixture and mix with a gentle touch so as not to crush the berries. Put the mixture into the prepared moulds and place in the fridge to set. This will take about 3 hours.



Mint Cream:

Place the mint leaves in a bowl and crush them with the back of a spoon to coarsely tear them.

Add the lemon juice, then stir in the cream, which will thicken slightly. If it thickens too much, add a little water to thin it out. The consistency should be that of pouring cream.

To serve: turn out the jellies on to the place of choice and drizzle with a little mint cream. Decorate with more mint leaves and a few raspberries if you have them left over.

Eaten the day of the first Falstaff rose.


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