Raspberry & Blackberry Yogurt Jelly Cups
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Raspberry & Blackberry Yogurt Jelly Cups
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| Servings | Prep Time |
| 8 | 1h |
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Ingredients
Yogurt jelly
- 250ml Double cream(thickened)
- 250g Yogurt(best with Greek yogurt)
- 50g Sugar(caster)
- 1tsp Vanilla(extract)
- 2½tsp Gelatin(powder)
Raspberry & Blackberry jelly
- 125g Raspberries
- 125g Blackberries
- 2tbsp Sugar(caster)
- 750ml Grape juice(white)
- 3tbsp Gelatin(powder)
Instructions
To make the yogurt jelly:
- Place cream, sugar and vanilla extract into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to a boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add yogurt, whisk until smooth. Strain mixture through a sieve, set aside to cool.
To make jelly layer:
- Pour one cup of the grape juice and the sugar into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to a boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add remaining juice, strain through a sieve and set aside to cool.
To assemble:
- Divide half the berries between eight 200ml cups or glasses. Pour over half the grape juice mixture, refrigerate for 30 minutes or until set. Pour all the yogurt mixture over the first layer of jelly, refrigerate until set. Place remaining berries on top of set yogurt mixture and pour over remaining grape juice mixture. Refrigerate until set and serve chilled.