An easy and very tangy dessert. Can be made without the cream… Read on
This is unlike anything else: the texture is soft set, so… Read on
You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.
This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.
Recipe posted by Nigella
Serves: 6.
Comments
I was so relieved to find this recipe online. I lost my well-used paper version. We love this jelly and it's especially good for the summer, although you can obviously get raspberries all year round now. Thank goodness I could find it online!
Posted by Penny Wilson on 9th Jul 2011 at 19.54