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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.