makes
12
prep
25 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp manuka honey
- 1½ tbsp dried chamomile leaves
- 2 tbsp gelatine powder (see Note)
- ½ cup frozen or fresh raspberries
Chilling time 4 hours
You will need to begin this recipe 1 day ahead.
Instructions
Coat a 30 cm x 19 cm lamington tin (or any similar rectangular or square slice pan) with a little oil, then line with plastic wrap. Leave the wrap hanging over edges of the pan so you can easily remove once the jelly is set.
Place 3½ cups (875 ml) boiling water with the honey into a large jug. Stir until honey is dissolved. Add chamomile flowers and leave to brew for at least 5 minutes.
Meanwhile, place gelatine in a small bowl and cover with ½ cup (125 ml) room temperature filtered water for 5 minutes.
Strain tea mixture into a large, empty jug and discard chamomile leaves. Add gelatine water and stir until gelatine is completely dissolved.
Pour mixture into prepared pan and scatter the raspberries throughout jelly mixture. Place in refrigerator for at least 4 hours or overnight. I recommend overnight. Once set, slice into squares.
Note
• I use high quality bovine gelatine by , not the stuff you buy in the baking aisle at the supermarket.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
