1 x 300 g (10 1/2 oz) canned raspberries (fresh can be used when available)
1 x 135 g raspberry jelly
1 x 250 g (8 3/4 oz) tub Quark
1 x 135 g raspberry jelly
1 x 250 g (8 3/4 oz) tub Quark
method
1. Wet a 600 ml jelly mould or glass bowl.
2. Strain the canned raspberries into a sieve, retaining the juice.
3. Dissolve the jelly in 100 ml of boiling water and make up to 275 ml with raspberry juice (from canned fruit. If using fresh raspberries make up to 275 ml with cold water. Place to one side to cool, approximately 20 minutes.
4. In a food processor, mix together the Quark and cooled jelly.
5. Retain a few raspberries for decoration. As the jelly mixture starts to thicken, fold in the raspberries.
6. Pour into the 'wetted' jelly mould or bowl. Refrigerate until set.
7. To turn out; stand the bowl in a basin of hot water just long enough to loosen the sides, then invert onto a plate.
2. Strain the canned raspberries into a sieve, retaining the juice.
3. Dissolve the jelly in 100 ml of boiling water and make up to 275 ml with raspberry juice (from canned fruit. If using fresh raspberries make up to 275 ml with cold water. Place to one side to cool, approximately 20 minutes.
4. In a food processor, mix together the Quark and cooled jelly.
5. Retain a few raspberries for decoration. As the jelly mixture starts to thicken, fold in the raspberries.
6. Pour into the 'wetted' jelly mould or bowl. Refrigerate until set.
7. To turn out; stand the bowl in a basin of hot water just long enough to loosen the sides, then invert onto a plate.
serving amount
serves: 4-6
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