Buttermilk Raspberry Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g raspberries (frozen)
- 4 sheets gelatin, white
- Water for soaking
- 1 lemon (organic), the zest and juice it
- 2 tablespoon honey, more liquid
- 6 tablespoon sugar
- 500 ml buttermilk
- 200 g yourt
Print Recipe
Pin Recipe Instructions
- Thaw the raspberries. Soak the gelatine in cold water. Heat half of the lemon juice, 1 tablespoon honey and 3 tablespoon sugar in a saucepan until the sugar has dissolved. Add 5 tablespoons of buttermilk, squeeze out the gelatine and dissolve in it.
- Put the remaining buttermilk in a bowl and stir in the buttermilk-gelatin mixture. Chill for 15 minutes until it starts to gel.
- Set aside 4 raspberries for decoration. Puree the remaining raspberries with 3 tablespoons of sugar, 1 tablespoon of honey and the remaining lemon juice. Strain the puree through a fine sieve.
- Stir the yoghurt into the buttermilk and layer with the raspberry puree in 4 dessert glasses. Pull through in a spiral with a wooden skewer. Chill for at least 4 hours. Decorate with lemon zest and the remaining raspberries.
- Also tastes good with apricots or mangoes. If you want it to be a little creamier, sprinkle a little cream on the dessert.
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