Preparation time: cca. 20 minutes (plus soaking and cooling time)
Per portion: cca. 87 kcal / 365 kJ
6 g P, 1 g F, 11 g CH
- 4 leaves white gelatine
- 600 ml buttermilk
- 2 tbsp raspberry juice
- 2 tbsp sugar
- 200 g raspberries
- some fresh raspberries to decorate
- Soften the gelatine following the packet instructions. Mix 600 ml buttermilk, the raspberry juice and the sugar. Squeeze out the gelatine. Dissolve in a small amount of hot water, then add the buttermilk, stirring all the time.
- Pick over the raspberries, then rinse and carefully pat dry. Divide between 4 glasses. Pour the buttermilk mixture into the glasses and leave in the fridge until set. Serve the buttermilk jellies decorated with raspberries.