Fresh Raspberry Jelly Mold
- 2 bags (12 oz) frozen raspberries defrosted or 4 packages (6 oz) fresh raspberries
- 3 envelopes gelatin
- 1/2 cup water
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup water
- 1 pint fresh raspberries for decoration
- Select a mold, preferably metal, which holds about 4-5 cups of water. Brush mold very thinly with any type of vegetable oil and set aside.
- Blend raspberries to very smooth puree. Press through a sieve to remove seeds. Measure to obtain 2 cups, any additional puree can be used to flavor sparkling water. Set aside.
- Mix gelatin with 1/2 cup water and set aside.
- In a saucepan large enough to hold all ingredients boil sugar and 3/4 cup water. Remove from heat and allow to cool for 5 minutes.
- Add rehydrated gelatin mixture and whisk to combine.
- Add raspberry puree and whisk smooth. Pour in prepared mold and place in a refrigerator.
- Any product containing gelatin is fully set after 16 hours. However, after 6 hours in refrigerator, it is possible to unmold.
- Set aside a serving platter. Hold mold upside down under warm-hot running water for less than a minute. This will gently release mold.
- Place on serving platter and decorate with fresh raspberries.
Imperial Sugar Insight
Note: Not all gelatin brands have the same gelling strength. Chef Eddy recommends buying name brand gelatin such as Knox.