Strawberry and raspberry jelly with rosewater cream

strawberry raspberry valentine

Valentine’s Day is approaching! Are you ready for that?

Just in case, here’s a sweeet recipe for your beloved one đŸ˜‰


  • 1/2 cup (110g) caster sugar
  • 100g strawberries, hulled, roughly chopped
  • 60g raspberries
  • 2 tsp (7g) powdered gelatine
  • 1 tbs strawberry liqueur (or to taste), plus 1 tbs extra (optional)
  • 1/2 cup (125ml) thin cream
  • 2 tsp icing sugar, sifted
  • 2 tsp rosewater*
  • Mixed berries, to serve


Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.
Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.
Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.
Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.


Enjoy together! <3

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One Response to “Strawberry and raspberry jelly with rosewater cream”

  1. Ipank says:

    I have never made panna cotta! I have always meant to try it. Your criepe looks really easy and I love orange blossom water and pistachios! Looks delicious! I’ve moved a lot and I end up spending weeks/months gradually unpacking. There’s no rush, you’ll get there in the end. It’s also fun finding things you’d forgotten about too!

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