Christmas Jelly Mould

“CHRISTMAS IS THE DAY THAT HOLDS ALL TIME TOGETHER.”

ALEXANDER SMITH

Serves 6-8

240g fresh raspberries

2 tsp gelatine, plus 1 tbsp extra ¼ cup caster sugar, plus 1/3 cup

extra

1½ cups cream

1 cup milk

2 tsp vanilla extract

Place raspberries into a heatproof bowl and cover with plastic wrap. Put bowl over a saucepan of simmering water, taking care that base of bowl does not touch the water. Steam raspberries for 30 minutes.

Line a sieve with muslin and stand over a deep bowl. Pour raspberry mixture into sieve. Cover and stand overnight. Discard flesh and measure the juice. (Do not press down on fruit as this will form a cloudy jelly.) You will need ½ cup juice.

Sprinkle the 2 tsp gelatine over 2 tbsp cold water in a microwave-safe jug and whisk with a fork until combined. Stand for 5 minutes to soften. Microwave gelatine mixture for 30 seconds on high or until gelatine is dissolved. Place raspberry juice, ½ cup cold water and ¼ cup caster sugar into a small saucepan; stir over low heat until sugar dissolves and mixture comes to the boil. Remove from heat. Add gelatine mixture to jelly mixture. Rinse a 4½ cup-capacity metal jelly mould under cold water. Shake off excess water but do not dry. Pour in jelly. Cover and place in refrigerator for 1½ hours or until set.

Combine cream, milk, extra sugar and vanilla into a saucepan and stir over a medium-low heat until sugar dissolves. Do not boil. Sprinkle extra gelatine over ¼ cup of cold water and whisk until combined. Stand for 5 minutes. Microwave on high for 35 seconds or until gelatine is dissolved. Stand for 1 minute. Stir gelatine mixture into cream mixture and stir until combined. Cool. Pour cold custard mixture over set raspberry jelly.

Cover and refrigerate overnight. Fill a deep bowl with boiling water. Holding jelly mould, quickly dip base into boiling water. Cover opening with serving plate or platter and turn out. Serve immediately.