Rose Cream & Raspberry Jellies Recipe

Posted on


With all the flavours of Turkish delight Rose cream & raspberry jellies recipe

Prep: 10 mins
Cook: 5 mins Plus chilling
Skill level Easy
Makes 6

With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu


135g pack raspberry jelly
500ml double cream
1 tsp rosewater
12 raspberries, halved
drizzle of clear honey
small handful mint leaves
1 tbsp pistachio, chopped


Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.

Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.

Recipe from Good Food magazine, January 2013

Leave a Reply

Your email address will not be published. Required fields are marked *