How does this sound? You’re a young food journalist, you live in London, you jet all over the world writing about food, you’ve just published your first cookbook (it’s a cracker), and the idea for this gorgeous jelly was all yours!
If that sounds strangely accurate, then you’re probably Rosie Birkett. And if it doesn’t, then you’re probably just jealous like me!
This recipe is from straight from ‘A Lot on Her Plate‘, Rosie’s aforementioned book, and it is a perfect example of the kind of recipes housed within its pages.
They’re comforting and familiar, but elevated and modern. Things that you wouldn’t be scared to serve your Nan, but that you’d also be excited to serve your mates.
Let me just throw some recipe titles at you: guacamole bread with fried eggs, keema pau (like an Indian burger), cherry pie, chipotle roast chicken, salted butterscotch popcorn cheesecake (<—yessss), and oxtail french dip sandwiches.
Do you see what I mean? All classic recipes, but each one given a kick up the butt to take bring it into this century. This is definitely my kind of cooking.
But, although that cheesecake looks and sounds incredible, I couldn’t go past this Raspberry & White Chocolate Jelly. Firstly, because a real homemade jelly is so much better than anything from a packet. And secondly because the flavour combination sounded like heaven.
And it was! The sweet, white chocolate mousse is tempered by the slightly sharp, subtle jelly and everything is just as jiggly as it should be. This is the perfect thing to make ahead and serve after a swanky dinner. Or just to make for the fun of it. Who doesn’t love layered jelly? No one, that’s who.
A copy of Rosie’s book was sent to me by Hardie Grant Books. All opinions are my own.
- vegetable oil, for greasing
- 5 sheets platinum grade leaf gelatine
- 300ml pomegranate juice
- 50ml fruity white wine, such as chardonnay
- 2 tablespoons caster sugar
- 70g raspberries, crushed to a pulp, plus 8 whole raspberries
- ½ lemon, juiced
- 2 sheets platinum grade leaf gelatine
- 100ml double cream
- 80g good-quality white chocolate
- 1 tablespoon caster sugar
- Grease the jelly mould, using a pastry brush to paint a little bit of oil over the entire inside of the mould, making sure you get into all the crevices and curves.
- For the jelly, first place the gelatine sheets in a bowl of ice-cold water and set to one side. Put the pomegranate juice, wine, sugar, 150 ml water and the pulped raspberries in a saucepan, and bring up to a gentle boil, until the sugar has dissolved. Taste and season with lemon juice to tone down the sweetness. Remove from the heat.
- Squeeze as much water as possible out of the gelatine sheets, then stir them into the warm berry liquid, whisking to dissolve them completely. Pour the mixture into the greased jelly mould, drop in the whole raspberries and leave to cool. Cover and chill for 3 hours, until set.
- To make the mousse, soak the gelatine sheets in a bowl of ice-cold water and set to one side. Whip the cream to soft peaks and put in the fridge.
- Melt the chocolate in a heat-proof bowl suspended over a pan of simmering water (a bain marie), making sure that the bowl doesn’t touch the water, until completely melted. Remove from the heat.
- Heat 40 ml water in a pan and add the gelatine sheets (squeezed of excess water) and sugar. Bring to a simmer and heat until the gelatine and sugar have dissolved.
- Mix the gelatine mixture into the melted chocolate, stirring well to incorporate, and allow to cool slightly, but not so it starts to set. Fold this through the whipped cream with a whisk until it’s smooth and shiny and mousse-like. Gently spoon the mousse over the jelly, cover the jelly mould with cling film, and leave to set in the fridge for 3 hours, or overnight.
- When you’re ready to serve the jelly, fill a large bowl with warm water. Gently submerge the jelly mould, top down, and hold it in the water for 30 seconds. Use a very fine metal skewer to gently pierce the vacuum holding the jelly in the mould, by inserting it at the edge of the jelly. Place a serving plate over the open end of the mould, and, holding on to both the mould and the plate, flip it over so that the jelly is sitting on the plate. Lift off the mould, and serve.