McDougalls
Raspberry and Rhubarb Jelly with Mascarpone and Chocolate Crumb
Serves 10
Gluten Free
Vegan
Vegetarian
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Ingredients
200g rhubarb, chopped
1 tbsp sugar
80g McDougalls No Added Sugar Raspberry Jelly
920ml boiling water
400g mascarpone
1 tsp vanilla extract
80g chocolate biscuits, crushed* check for allergens
10g freeze dried raspberries (optional)
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Milk
Method
Step one
Cook rhubarb gently with sugar until just soft. Cool slightly.
Step two
Dissolve McDougalls NAS Raspberry Jelly in 720ml boiling water. Whisk in 200g mascarpone.
Step three
Mix ¾ of the cooled rhubarb into the jelly (reserving some for garnish). Pour into dome moulds and chill until set.
Step four
Combine the remaining mascarpone and vanilla for a soft whip.
Step five
Crush chocolate biscuits for crumb.
Step six
Turn out jellies onto plates. Add mascarpone and chocolate crumb to finish and freeze-dried raspberries if using.
Tips
Use non-stick spray on the moulds for easier turning out.