Raspberry Rose Jelly with a Pistachio Cream

I'm not a person with a distinctly sweet tooth but I do crave something with a bit of sugar to round off a meal. These jellies are a perfect summer dessert - small, quite light and not too sweet! Unlike the first recipe I posted, this one is all my own creation, so I hope you enjoy it! I think it captures a distinctly Lebanese summer.

Raspberry Rose Jelly
1 sachet of powdered gelatine or vegetarian equivalent
500ml moderately hot, but not boiling, water
100g sugar
3 tablespoons good quality rose water
two handfuls of raspberries

Pistachio Cream
A small carton of double cream (or low fat equivalent)
a handful of roasted, unshelled, unsalted pistachio nuts
3 tablespoons of sugar
1-2 tablespoons of water

You'll need to prepare the jellies 3-4 hours (or even the night) before serving so plan ahead. Put the water, sugar and 3/4 of the raspberries in a pan and make sure the water doesn't boil. Take the pan off the heat after 2-3 minutes. Mix the rose water in and make sure the sugar has dissolved. Strain the liquid into a measuring jug and vigorously mix in the gelatine making sure it is fully dissolved. Pour the liquid into 4-6 ramekins and let it cool down at room temperature for 20 or so minutes. Place a few remaining raspberries in the jelly and use a toothpick to make sure they go into the position you want. When the jelly has completely cooled down place the ramekins in the fridge.

Crush the pistachio nuts in a plastic bag until quite fine (make sure they're not all powdered - texture is important) and place them into a pan with the water and sugar. Heat together for a minute to so and leave to cool down whilst you whisk the cream. When the cream is fluffy add the pistachios making sure to fold them in. You might need to whisk the cream to get some more air into the mixture. Place the cream into a ramekin for everyone to share. I would recommend you make this just before serving. Voila! There you have it: Raspberry Rose Jelly and Pistachio Cream.


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