Fresh Raspberry Jelly Mold

Products Used

Ingredients

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.

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