Raspberry and Cream Jellies

The perfect summer dessert, provided the sun comes out and the temperatures start to rise… This jelly is really easy and quick to put together and you can make as much or as little as you want without any extra effort.

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Ingredients (Serves 3-4)

  • 350ml of water
  • 2 tablespoons of agar flakes
  • 150g of fresh raspberries
  • 2 tablespoons of maple syrup
  • 100ml of coconut cream

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Start by pouring the water into a saucepan, then sprinkle the agar flakes over the top. Do not stir the flakes before the water has boiled. Bring to the boil and then simmer for 10 minutes, occasionally stirring.

While the agar flakes dissolve, use a potato masher to squash the raspberries. We are going to add the to the saucepan at the end. You may want to leave a few raspberries whole to add as decoration at the end.

After 10 minutes, take the pan off the heat, add the raspberries and the maple syrup and stir. Pour the mix into 4 separate serving dishes and leave to one side for 20 minutes. Once the jellies have cooled slightly, place in the fridge for 2 hours to set.

When ready, pour over the coconut cream and add a few fresh raspberries to decorate. You may want to add a little maple syrup or water to the coconut cream to water it down a bit. Enjoy!

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