Thursday, 9 August 2012

Raspberry Jelly with Frozen Mango Yoghurt

Fresh Raspberry Jelly

450g fresh raspberries
2 sachet vegetarian gelatin
450ml unsweetened apple juice
2 tbsp sugar

Sprinkle the gelatin over the apple juice in a saucepan and simmer while stirring thoroughly until completely dissolved and the liquid appears to thicken. Turn off the heat.
Add the fruit  and mix carefully so that the fruits are not squashed. Ladle mould.
Leave to cool then chill for at least 1 hour or overnight until firm. 

 Frozen Mango Yoghurt

2 cups plain yoghurt
1 tsp vanilla extract
6 tbsp honey
1 cup mango puree

Using a food processor blend all the ingredients until smooth.
Put the frozen mango yogurt in a container and keep it in the freezer for at least 1 to 2 hours before serving.