Jelly Cocktails - 4 Ingredients
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Jelly Cocktails


  • 3 75g packets raspberry jelly crystals
  • 1 sachet gelatin
  • 1 cup cream


  • In a heatproof jug, stir together the jelly crystals and gelatin.
  • Add 3 cups (750ml) boiling water and stir until the gelatin is dissolved.
  • Cool for 5 minutes then stir in the cream.
  • Pour into 20 cocktail cups or a baking paper lined a 24 x 30cm baking pan and refrigerate until set, at least 4 hours.

Recipe Notes

Optional: Garnish with ‘Rose Petal Chips’. Onto a paper lined baking tray lay the petals from a rose. Brush lightly with egg white and sprinkle with caster sugar. Leave overnight to dry.

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