GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Raspberry jellies

You will need to make this recipe at least 9 hours before serving.

You'll need

  Jelly 220 gm (1 cup) caster sugar 350 gm raspberries 2 tsp rosewater 4 leaves gelatine (12gm gold strength), softened in cold water To serve: pouring cream


  • 01
  • Combine sugar and 2 cups water in a saucepan and bring to a simmer over medium-high heat. Cook for 2 minutes, then add raspberries and rosewater and simmer for another 5 minutes, then remove from heat and stand for 15 minutes. Process mixture in a food processor or blender, then pour into a fine sieve double-lined with muslin, placed over a jug. Allow mixture to strain, without pressing on it, for 5 hours or until you have 600ml of liquid.
  • 02
  • Place ½ cup of strained raspberry liquid in a saucepan and bring to a simmer over high heat. Squeeze excess water from gelatine, add gelatine to pan and stir to dissolve. Return gelatine mixture to remaining raspberry liquid, stir to combine and pour into six 100ml-capacity moulds and refrigerate for 4 hours or until set.
  • 03
  • Dip moulds into warm water for a few seconds, then invert onto plates, drizzle with cream and serve immediately.

At A Glance

  • Serves 6 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jan 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.