25/10/2026
We have just added some beautiful antique and vintage copper pieces to our collection! We adore warm tones, dings and dents of past lives, and that delicious glow when the light hits it just right,
But we have found another reason to love these intricate copper moulds!
Adult jelly!!!
Keep reading for our recipe and give it a go for a perfect adults only labour weekend treat!
That beautiful scalloped edge and detail is going to show up just perfectly 🫣
And here we have it!
Easy raspberry & rosé jelly
Serves approximately 6 · Make the day before!!🍷
500 ml rosé w**e
250 ml water
100 g caster sugar
150 g raspberries, fresh or frozen
1 tablespoon lemon juice
Powdered gelatine sufficient to set 750 ml liquid.
Method
Reserve a little of the measured cold water to bloom the gelatine according to its packet instructions.
Put the remaining water, sugar and raspberries into a saucepan. Simmer gently for 5 minutes, then strain through a fine sieve.
Stir the bloomed gelatine into the warm raspberry liquid until completely dissolved. Add the rosé and lemon juice.
Measure the mixture and top up with water to 750 ml.
Pour into a food-safe mould and refrigerate overnight.
To serve, briefly dip the outside of the mould in warm water, place a serving plate over it and invert. (Hold your breath)
Check the mould’s capacity first: fill it with water and measure how much it holds. Scale the recipe and gelatine together if needed.
Serving ideas…
Our pick: fresh raspberries, redcurrants and softly whipped vanilla Chantilly cream.
A little richer: whipped mascarpone with vanilla and a little icing sugar.
Create Crunch: serve with almond tuile biscuits or buttery shortbread.
Keep the fruit around the base so the moulded pattern remains visible. Serve well chilled. Back it up with a glass of rose with a bit of mint and some ice - a crime to some! We know.
Hot tip: if it collapses. Throw it in a trifle. 🥰
