Raspberry Jelly With Vanilla Crème Chantilly
Ingredients
Raspberry coulis:
200g fresh raspberries
50g caster sugar
100ml water
Jelly: 1ltr Cidre Raspberry
2 Vanilla pods split and scraped for the seeds
50g caster sugar
9 sheets bronze leaf gelatin soaked in cold water 300g fresh raspberries
Crème Chantilly:
500ml whipping cream
10gr vanilla essence
2 Vanilla pod split and scraped
40g icing sugar
Serves: 6
Preparation time: 20 minutes
Cooking time: 2 hours
Method
Jelly
1.Place all raspberry coulis ingredients into a pan and bring to a gentle simmer for 5-10 minutes
2.Whilst the raspberries are poaching, in a separate pan warm through 100ml of Cidre Raspberry and add the caster sugar and vanilla seeds
3.Add the soaked gelatin to the heated Cidre Raspberry and cook until melted
4.Once raspberries are poached, puree the ingredients until smooth and pass through a sieve to remove any seeds
5. Add the heated Cidre Raspberry and gelatin mix
6. Add the remaining Cidre Raspberry to the bowl and set over ice - stir now and again until it starts to thicken
7. Lay the raspberries into the bottom of the jelly mould and add the thickened jelly and place into the fridge - leave to set for 2 hours in the fridge
Crème Chantilly:
1.Whip the cream with the vanilla seeds and icing sugar, then as its gets thicker add the essence.
Recipe with Stella Artois Cidre Raspberry
Tagged in Recipes