With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu.
Recipe courtesy of Cassie Best (goodFOOD)
Serves 6
Ingredients
135g pack raspberryjelly
500ml double cream
1 tsp rosewater
12 raspberries (halved)
Drizzle of clear honey
Small handful mint leaves
1 tbsp pistachio (chopped)
Method
Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.
Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.
Afiyet Olsun!
