English Rose jelly with berries
This is an indulgent but light recipe that we had for dessert on Christmas Day.
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- Oil, to brush
- 2 packs of strawberry jelly, broken into cubes
- 150g/5oz caster sugar
- 2 1/4 pints double cream
- 1 1/4tsp rosewater
- Mixed berries to serve
- Brush a 2litre/3 1/2 pint mould with oil. In a pan gently heat the jelly with the sugar and 300ml/ 1/2 pint of boiling water until dissolved.
- In a large bowl stir the double cream, rosewater and jelly mixture until smooth. Pour into your prepared Mould and chill for at least 4 hours until set. This can be made up to two days in advance if you wish.
- To serve quickly dip the Mould into warm water. Dry Mould and invert on to a serving plate. Serve with berries.
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