food

Raspberry jellies recipe

Recipe Kirsten Zschokke Styling Raphaella Frame Photograph Sean Calitz Ingredients: 8 gelatine leaves 250g caster sugar 1,25 litres water 560ml Cap Classique 5ml rose water 1 punnet raspberries Directions: Soak the gelatine leaves for five minutes in cold water. Combine the caster sugar and water in a medium-sized saucepan and heat gently, stirring occasionally until the sugar dissolves to form a syrup. Squeeze the water out of the gelatine leaves, discard the water and add the gelatine to the syrup, stirring until dissolved. Add the Cap Classique, rose water and raspberries to the mixture and stir. Pour the mixture into little glasses or moulds and refrigerate until set. Serves 8 This recipe was originally published in the 2012 House and Leisure Food issue…