TODAY’S RECIPE: Fresh raspberry jelly

THIS prepare-ahead summer dessert is bursting with an intense raspberry flavour. Serves 4.

Ingredients

½ tsp flavourless oil, such as sunflower oil, for greasing

5 gelatine leaves

140g/5oz golden caster sugar

Juice 1 lemon

Method

500g/1lb 2oz raspberries, plus extra to serve

TO SERVE: Clotted cream or ice cream

1 Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don’t stick together. Leave to soak.

2 Pour 300ml water into a large saucepan. Add the caster sugar and heat gently, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat down so the mixture is barely simmering and cook for five minutes until the raspberries break down. Stir well, but don’t mash them too much.

3 Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml of liquid. Squeeze out any excess water from the gelatine leaves before adding to the raspberry mix. Stir well until they are dissolved, then pour into your mould. Once cool, place in the fridge and leave overnight to set.

4 Turn the jelly out on to a large plate just before serving with a scoop of clotted cream or ice cream and some raspberries.

RECIPE of the day is brought to you in association with BBC Good Food Magazine. Why not subscribe today and get your first five issues for £5 (direct-debit only)? Visit buy subscriptions.com/good food and enter code GFDAILY15or08448483414andquoteGFDAILY15.