Emma Hatcher – Raspberry and Cream Jelly Sweets

Raspberry and Cream Jelly Sweets

Makes about 36 squares

I came across a recipe for homemade jelly sweets in Naomi Devlin’s cookbook, Food for a Happy Gut and couldn’t resist putting my own twist on it. These easily transportable gelatine-packed squares are a gut healthy version of the sugar heavy jelly and cream desserts I remember in summer from my childhood. Mum used to make them in the small flower-shaped coloured plastic bowls (anyone remember!?) and munching on these I’m instantly back in my family garden in the sunshine. You could use lactose free cream to make these FODMAP friendly and swap in any seasonal fruit puree you like – these are delicious made with strawberries too.

Ingredients

 

300ml double cream

6 tablespoons raw honey, or more depending on taste

2 teaspoons pure vanilla extract

Good pinch of sea salt

350g raspberries

100g leaf gelatine

 

Method

 

Line an 8 inch square cake tin or container with baking paper or clingfilm. For the cream layer, whisk together the cream, 3 tablespoon raw honey, 1 teaspoon vanilla extract and a pinch of salt.

 

Soak 50g leaf gelatine in cold water for about 5 minutes then squeeze the water out and place it into a small pan on its own. Melt the gelatine over a very low heat and as soon as it’s completely liquid, stir in the cream mixture and whisk until completely smooth.

 

Pour into your prepared tray and chill in the fridge for an hour until set.

 

To make the raspberry layer, puree your raspberries first in a blender or food processor, then pass through a sieve to remove any seeds. If you don’t have enough puree for any reason simply top up with a bit of water. Sweeten to taste with the remaining raw honey (if needed) then stir through the vanilla extract.

 

Repeat the process with the remaining 50g gelatine, soaking in cold water for about 5 minutes, squeezing to remove excess water then melting over a very low heat. As soon as it’s completely liquid, stir in the raspberry mixture and whisk until completely smooth.

 

Pour over the cream layer in the fridge and chill for a further hour or until set. Once set, lift the jelly slab up from the tray, carefully peel off the paper or cling film and slice into small squares. Store in an airtight container in the fridge.

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