3 packets (75g) raspberry jelly crystals
1 sachet (10g) gelatin
1 cup (250ml) cream
In a heatproof bowl, stir together the jelly crystals and gelatin. Add 3 cups (750ml) boiling water and stir until the gelatin is dissolved. Cool for 5 minutes then stir in the cream. Pour into 20
cocktail cups or a baking paper lined a 24 x 30cm baking pan and refrigerate until set, at least 4 hours.
Optional: Garnish with rose-petal chips. Put the petals on a paper-lined baking tray. Brush lightly with egg white and sprinkle with caster sugar. Leave overnight to dry.-Makes 20
4 Ingredients Fast, Fresh & Healthy,
by Kim McCosker, $34.99
