isithalal.food · Recipes
Fresh raspberry jelly with Halal gelatine
Miriam Nice's fresh raspberry jelly: raspberries simmered in sugar syrup, sieved, sharpened with lemon and set overnight in a 600 ml mould with Halal-certified beef or fish gelatine leaves.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Why Halal checks matter here
The published jelly is set with 5 gelatine leaves of unstated source, and gelatine with no source or Halal mark may be pork.
Halal-critical ingredients
- Gelatine: The source lists gelatine leaves without a source. Gelatine is made from animal skin and bones, and leaves with no source or Halal mark may be pork, so this site's rule is to skip them. Use leaves labelled Halal-certified beef or fish gelatine. See Gelatin, Beef gelatin and Fish gelatin.
- Ice cream to serve: Bought ice cream can contain gelatine or emulsifiers of unstated source. Check the tub, or serve with clotted cream. See Ice cream.
Ingredients
Jelly
- ½ tsp flavourless oil, such as sunflower, for greasing
- 5 Halal-certified beef or fish gelatine leaves (our swap for unspecified gelatine leaves)
- 300 ml water
- 140 g golden caster sugar
- 500 g raspberries, plus extra to serve
- 1 lemon, juice only
- to serve clotted cream or ice cream, to serve
Method
- Soak the gelatine. Lightly grease the inside of a 600 ml jelly mould with the oil. Put the gelatine leaves in a small bowl of cold water one at a time, so they don't stick together, and leave them to soak while you cook the raspberries.
- Cook the raspberries. Pour the 300 ml water into a large saucepan, add the sugar and heat gently, stirring now and then, until it dissolves. Add the raspberries, bring to the boil, then turn the heat right down so the mixture barely simmers and cook for 5 minutes until the raspberries break down. Stir, but don't mash them.
- Sieve and set. Pour the raspberry mixture through a sieve into a large heatproof measuring jug. Stir in the lemon juice, then top up with cold water or pour some away so you have exactly 600 ml. Squeeze the excess water from the gelatine, stir it in until it has completely dissolved, and pour into the mould. Once cold, chill overnight to set.
- Turn out and serve. Just before serving, turn the jelly out onto a large plate. Serve with clotted cream or ice cream and a few more raspberries.
Allergens
none
How this recipe was researched
Method adapted from BBC Good Food's 'Fresh raspberry jelly' by Miriam Nice (serves 4: a 600 ml jelly mould lightly greased with ½ tsp flavourless oil such as sunflower; 5 gelatine leaves soaked one at a time in cold water; 300 ml water and 140 g golden caster sugar heated gently until the sugar dissolves, 500 g raspberries added, brought to the boil and barely simmered 5 minutes until they break down; sieved into a heatproof jug, the juice of 1 lemon stirred in and made up or poured off to exactly 600 ml; the squeezed gelatine stirred in until dissolved, poured into the mould, cooled and set overnight in the fridge; turned out and served with clotted cream or ice cream and more raspberries). We specified Halal-certified beef or fish gelatine leaves in place of unspecified gelatine; that swap is ours. Leaf strengths vary by brand, so follow the pack if it sets a different volume per leaf. Timings follow the published technique rather than a kitchen test.
Photograph from our ingredient library: a gelatin jelly dessert, not the finished dish from this recipe.