Raspberry ruffle

Raspberry ruffleServes 1
For the jelly
(to be made the day before)

1 packet, raspberry jelly
300ml boiling water
300ml Méthode Cap Classique
250ml fresh raspberries and blueberries, plus extra for garnish

Empty the contents of the jelly packet into a bowl and add 300ml boiling water. Stir to dissolve, then add 300ml Cap Classique, the raspberries and blueberries. Stir to combine, then mould in a shallow square dish and refrigerate. To serve, slice the jelly into cubes and carefully remove. Place a few cubes on a small serving dish, garnish with a few raspberries and blackberries and serve with a chilled glass of Cap Classique.

Recipes and styling by Thirst Bar Services


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