Bella always chooses raspberry jello for her birthday "cake", but this year we took it to the next level with a recipe from the UK Country Living magazine. It called for a layer of fresh fruit (we used two boxes of raspberries) suspended in a crystal clear solution of simple syrup, gelatin, and rosewater.
The rose fragrance was really strong, but it was very mild in the eating. Served with a big cloud of soft whipped cream, it was delicious and different.
Here's my adaptation:
*Summer Fruit Jelly*
Gently wash and dry two boxes of fresh raspberries.
Lay them in a glass loaf pan (or the mold of your choice) that's been sprayed with Pam or lightly oiled.
In a small bowl, dissolve two envelopes of plain gelatin in 1/2 c. cold water.
Meanwhile, in a small saucepan, bring 7/8 c. sugar (I know, just fake it) and 2 c. water to a boil, and boil for 2 minutes. Stir the dissolved gelatin in, then leave the pan to cool for 30 minutes.
Stir 1 T. rosewater into the sugar syrup, then very gently pour the syrup over the berries. Put it in the fridge to chill for several hours until it's set.
To unmold, carefully loosen the edges with a thin knife, then turn upside down on the serving platter. If it won't drop out onto the platter, try using a hot wet towel draped over the bottom of the mold for a few minutes.
Serve with cream you have whipped with a little bit of sugar and maybe even another tsp. of rosewater.
Here's my adaptation:
*Summer Fruit Jelly*
Gently wash and dry two boxes of fresh raspberries.
Lay them in a glass loaf pan (or the mold of your choice) that's been sprayed with Pam or lightly oiled.
In a small bowl, dissolve two envelopes of plain gelatin in 1/2 c. cold water.
Meanwhile, in a small saucepan, bring 7/8 c. sugar (I know, just fake it) and 2 c. water to a boil, and boil for 2 minutes. Stir the dissolved gelatin in, then leave the pan to cool for 30 minutes.
Stir 1 T. rosewater into the sugar syrup, then very gently pour the syrup over the berries. Put it in the fridge to chill for several hours until it's set.
To unmold, carefully loosen the edges with a thin knife, then turn upside down on the serving platter. If it won't drop out onto the platter, try using a hot wet towel draped over the bottom of the mold for a few minutes.
Serve with cream you have whipped with a little bit of sugar and maybe even another tsp. of rosewater.
Bella that looks delish. With a name like that I had to hunt on Google and I think I found it... was this originally six small jellies?
ReplyDeleteThat sounds lovely! Christina
ReplyDeleteHappy birthday bella!
Would you mind terribly sharing the actual recipe? I happen to have rosewater and this sounds like something my 3 girls would love to make! :) (In case you find it ethically uncomfortable to share a published recipe, I was surprised to find out when my husband was in law school that recipes cannot be copyrighted!)
ReplyDeleteThat sounds delicious! I've never used rose water.
ReplyDeleteHappy Birthday to beautiful Bella!
this isn't the place for this comment i know, but i can't see how to subscribe to your bog?
ReplyDelete