Buttermilk Raspberry Jelly

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.

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