12 oz. fresh raspberries
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves
Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings
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