Lemonade and Raspberry layered jellies
Serves 4 – 6
Fizzy Lemonade Jelly Layer
Chill your containers – wine glasses or goblets look really good with this jelly in.
Undo your lemonade bottle and pour out enough to just cover the gelatine sheets. Once they’re softened add the liquid and the gelatine sheets to a pan and warm gently until the gelatine is completely dissolved. Pour it out into the measuring jug and quickly add the cold lemonade. The pouring should be enough to mix it thoroughly and you don’t want to de-fizz it!
Quickly pour it out into the chilled glasses (if you want to add fruit then pop them in now. A few fresh raspberries look especially pretty, but make sure they’re chilled too) and put in the fridge for a few hours until set.
Raspberry Coulis Layer
2 sheets gelatine
½ punnet frozen raspberries
This deep red, fresh raspberry layer looks stunning above or below the lemonade layer.
Measure out ¼ pint of water, keep back enough to cover 2 sheets gelatine. In a pan boil up the raspberries with the remaining water. Add 2 or 3 tbsp caster sugar (to taste) and when all the raspberries are softened push through a sieve to make a thin puree.
Add the gelatine sheets and soaking water to the pan and keep heating until the gelatine has dissolved – do not allow to boil. Remove from heat and allow to cool a little, either naturally or by adding an ice cube or two and stirring until melted. When cooled pour over the lemonade jelly and replace in ‘fridge to set.
Top with a fresh raspberry and a sprig of mint.
Top Tips – for a fun twist, why not have a Pimms & strawberry layer with the lemonade – or try a fizzy ginger beer layer instead? Elderflower cordial also makes a delicious, subtle jelly – mix with sparkling white wine for a grown-up version! As long as you avoid papaya, pineapple or guava then the world’s your lobster
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