Raspberry Chiffon Recipe
No Cooking You will need for 4 servings: 10 oz. packet frozen 1 pint thick cream raspberries 1 raspberry jelly
2 egg whites sponge finger biscuits
1 Thaw raspberries according to the instructions on the packet. Strain well, saving the juice.
2 Bring juice to the boil, dissolve the jelly in it and make up to 1 pint with cold water. Leave in a cool place until beginning to set.
3 Whisk the cream until thick.
4 Whisk the egg whites until stiff.
5 Fold the cream, egg whites and raspberries into the jelly, mix well together.
6 Pile into a glass bowl, leave to set.
7 Serve with sponge finger biscuits.
You will need for 4 servings:
1 raspberry jelly
1 can sliced peaches
1 can creamed rice
1 Dissolve the jelly in 1 pint hot water, add the juice from the peaches made up to 1 pint with cold water. Leave in a cool place.
2 Chop half the peaches and stir into the rice.
3 Divide the rice between 4 individual dishes.
4 Arrange the whole peach slices on top of the rice.
5 Fill the dishes with the almost setting jelly. Leave until set.
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