Jelly is such a fab refreshing pudding, and perfect if you want something a little lighter than, say, Eton Mess (mmm Eton Mess). The new Pineapple and Passion Fruit flavour Ribena is just ideal for summer. I also think fresh raspberries are the perfect compliment to the tropical flavours.
I was sent this recipe concocted by Emily Coates, it serves 4-5 - I used a cute array of mismatched glasses - and here's how I got on:
500ml Ribena Pineapple and Passion Fruit (two bottles)
200g raspberries (I just used 4-5 in each glass)
5 gelatine leaves (or use a vegetarian alternative)
100ml boiling water
3 tablespoons cold water
|Cutting up the gelatine|
|Dissolving the gelatine|
|Stirring in the yummy Ribena|
4. Scatter a few raspberries into each glass and pour the jelly mix into the individual glasses, filling up to just below the top. Cover with cling film then leave in the fridge for 4-6 hours and enjoy!
So, what was my verdict? I'd never worked with gelatine leaves before, but they were relatively easy to use. Despite leaving my jellies over night, they didn't turn out as solid as jelly should be. The flavour was yummy, if a little subtle. But maybe that's my fault for having a sip of the Ribena... Oops.
Let me know how you get on if you try them out!