RASPBERRY-CHOCOLATE GELATIN
Provided by Food Network Kitchen
Time 3h45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
- Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
- Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
- Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
- Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.
HONEY-RASPBERRY GELATINS
Jiggly fruit jellies bring smiles to grown-ups and kids alike.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
- Meanwhile, in a large saucepan, combine frozen raspberries, sugar, 2 cups water, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until berries are broken down, about 5 minutes. Remove from heat. Add honey and softened gelatin mixture; stir until dissolved.
- Pass mixture through a fine-mesh sieve into a large measuring cup (discard solids); stir in enough water to yield 4 cups of liquid. Divide among six serving glasses. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 5 days. Garnish with fresh raspberries before serving.
RASPBERRY HONEY
A two-ingredient, all-natural sweetener that's packed with vitamin C, that's this jewel-toned raspberry honey. Try it spooned onto ricotta toast with a crack of black pepper; stirred into seltzer with a squeeze of lemon for a refreshing drink; or whisked with Dijon, apple-cider vinegar, and olive oil for a quick salad dressing.
Provided by Martha Stewart
Categories Food & Cooking
Time 40m
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Combine honey and raspberries in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes. Strain, pressing down on mixture with a spoon (save the solids for smoothies). Refrigerate in an airtight container up to 2 weeks.
RASPBERRY GELATIN JEWELS
Kids love this jiggly salad, and honestly, so do the adults. It's always going to be on my holiday buffet. -Brenda Leonard, APO, AP
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
FRESH RASPBERRY JELLY
This make-ahead summer dessert is bursting with intense fruity flavour - set in a classic jelly mould for a retro dinner party centrepiece
Provided by Miriam Nice
Categories Dessert, Treat
Time 25m
Number Of Ingredients 6
Steps:
- Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
- Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
- Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
- Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.
Nutrition Facts : Calories 191 calories, Fat 1 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
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