Stanley Recipe File: Mint and Lemon jelly with Raspberry

This recipe by Maarten Vlot uses local berries takes a little time and preparation but is delicious!

For the Sorbet:

500 grams of fresh raspberries
1 and a half cups of sugar
A bit of lemon juice – to taste, about 1 or 2 lemons
Some mint – to taste, not much, about 10 leafs
1 cup of water

Mix all the ingredients, except the water, together and let it macerate overnight. Add the water and the raspberry maceration into a pan and heat, but do not boil. Strain to a fine meshed sieve and cool the liquid. Churn shortly before serving.

If you do not have fresh raspberry, you can use frozen too. Just leave the macerating, but combine all ingredients and go straight to the heating part.

With the lemon and mint I find that a little is good, and less is better. The real star of this sorbet should be the raspberry. The lemon and mint should only serve to strengthen the raspberry taste.

 

For the Jelly:

1 and a half cups of sugar
1 cup chopped fresh mint
Zest of 1 lemon, peeled, not grated
1 and a half cups of boiling water
Juice of 3 lemons
2 sheets of gold strength gelatine (or sufficient gelatine for the amount of liquid)

Combine the sugar, mint and zest and mix well. Let it rest for an hour or so, after which you add the boiling water. Add the lemon juice and stir to dissolve all the sugar. Taste test the mixture for the right balance between lemon, mint and sugar. Strain through a fine sieve or muslin to remove any solids in the mixture.

Heat the mixture on the stove, but do not bring to the boil. Add sufficient gelatine for the amount of liquid and dissolve the gelatine. Cool the liquid by putting the pan in a sink with cold water. When the liquid is cool, pour it in moulds. I use silicone cupcake moulds because the jelly can be easily removed from it when it has set. Put the moulds in the fridge and let it set.

When the jelly has nearly set, fill a syringe with the leftover raspberry pulp or syrup and squeeze a little in the centre of the jelly. I prefer to use the leftover pulp, as this gives a good bitter crunchy contrast to the sweet minty jelly. It looks pretty too.

 

To Serve

For a few seconds, hold the jelly moulds in hot water. The jelly should come out, sort of easy but with much anticipation, when upturned onto a plate. Next to the jelly, add a spoonful of the sorbet and adorn this with one mint leaf and one strand of lemon peel.

Serve to your guests and bask in the warm glow of food adoration and admiration.

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