Today’s dessert recipe is for a light and refreshing summer pudding and are particularly good for eating outside. These are excellent for barbecues or other occasions as they can be prepared well beforehand.
The combination of mint and raspberry is not one that you encounter particularly often, which is a shame as it really works well. But if you want an even more modern twist, add just a little freshly-ground black pepper to the berries before use. It may sound strange, but it really works (the Ancient Romans were very fond of black pepper with fruit).
Mint and Raspberry Jellies
10 mint leaves, torn
300ml (1 1/4 cups) boiling water
1 sachet raspberry jelly (jello)
125g (4 1/2 oz) raspberries
Place the mint leaves in the base of a heat-proof jug then pour over the water. Set aside to infuse for 5 minutes.
Now add the jelly to the jug and stir to dissolve. The jelly mixture should dissolve readily, if it does not, place in the microwave for a few seconds to heat through then stir again to dissolve.
Reserve fur of the raspberries, then place the remainder in a bowl and crush with a fork. Stir the crushed raspberries into the jelly. Top the mixture up with cold water to make 600ml (2 1/2 cups) in all.
Divide the jelly between four glasses then set aside to cool. Transfer to the refrigerator and chill in the refrigerator for at least 60 minutes, or until set.
Serve garnished with the reserved raspberries.