Raspberry and Chocolate Jelly
⏱️ Prep: 25 min🍳 Cook: 60 min
Ingredients
| 5 tbsp | 75 ml | sugar |
| 180 g | chocolate | |
| 2 sprigs | mint | |
| 200 g | raspberries | |
| 2 tbsp | 30 ml | raspberry liqueur |
| 6 g | gelatin (for raspberry jelly) | |
| 6 g | gelatin (for chocolate jelly) |
Instructions
- Make the raspberry jelly: soak the gelatin in 6 tablespoons of water. Set aside a few raspberries for decoration. Puree the rest.
- Heat the sugar on the stove with half a cup of water. Add the soaked gelatin, dissolve it without boiling, and pour into the raspberry puree. Stir, cool, add the liqueur, stir, pour into glasses or bowls and leave in the refrigerator.
- Make the chocolate jelly: soak the gelatin in 8 tablespoons of water. Break up the chocolate and melt it in a water bath. Heat 250 milliliters of water without boiling.
- Add the gelatin and add this mixture to the melted chocolate. Stir and cool.
- Pour the chocolate jelly over the raspberry jelly and leave to set in the refrigerator for 2 hours. Serve, decorated with mint leaves and raspberries.