RUM-AND-RASPBERRY JELLY

“This refreshing jelly is a pretty perfect Mozambican-inspired addition to your next brunch or lunch – keep it chilled and serve with any freshly cut fruit you like.”

Serves 6

EASY

GREAT VALUE

Preparation: 5 minutes, plus overnight setting time

Cooking: 20 minutes water ¼ cup gelatine powder 30 g cranberry juice 1½ litres rum ½ cup raspberries 100 g, crushed

1 Place the water in a bowl and sprinkle over the gelatine. Set aside for a few minutes until the gelatine blooms, or expands, in the water. 2 Place the cranberry juice, rum and raspberries into a saucepan and heat gently. Once the juice is hot but not boiling, slowly whisk the bloomed gelatine into the warm cranberry juice. Gently whisk until the gelatine has dissolved completely.

3 Lightly grease a 20 cm silicone bundt cake mould and place on a plate for stability. Pour the rum-and-raspberry mixture into the mould and chill until set. 4 When the jelly has set, remove from the mould by carefully dipping it into hot water to loosen the jelly from the mould. Serve scattered with fresh raspberries. WHEAT- AND GLUTEN-FREE, DAIRY-FREE