Raspberry & White Chocolate Jelly from 'A Lot on Her Plate'
 
 
Recipe by Rosie Birkett, reprinted with permission from Hardie Grant UK.
Author:
Recipe type: Recipe by Rosie Birkett, reprinted with permission from Hardie Grant
Ingredients
  • 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
Mousse:
  • 2 sheets platinum grade leaf gelatine
  • 100ml double cream
  • 80g good-quality white chocolate
  • 1 tablespoon caster sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/05/raspberry-white-chocolate-jelly-from-a-lot-on-her-plate.html