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Name: Homemade Fruit Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Water; 4 Egg yolks; 1/4 c Cream; 1 tb Gelatin; 100 g Butter; 500 g Frozen raspberries; 1/4 c Sugar; 500 g Cooking chocolate

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INGREDIENTS

2 tb Water
4 Egg yolks
1/4 c Cream
1 tb Gelatin
100 g Butter
500 g Frozen raspberries
1/4 c Sugar
500 g Cooking chocolate
FRUIT JELLY
CHOCOLATE PATE

Servings

INSTRUCTIONS

Fruit Jelly: Thaw raspberries, reserving juice. Mix with sugar in a saucepan and bring to the boil. Strain raspberries thoroughly, reserving juice. Soak gelatin in water for 5 minutes. Mix into hot juice until dissolved. Pour into a wet three-cup capacity jelly mould or bowl. Refrigerate when cool. To unmould jelly when set, dip bowl or mould quickly into hot water and turn on to a serving plate, shaking hard to release the vacuum. Serve with fresh fruit, yoghurt or Chocolate Pate. Chocolate Pate: Melt chocolate and butter over a gentle heat. Mix in egg yolks until well combined. Remove from heat. Mix in cream. Line a 10cm x 20cm loaf tin with baking paper to come over sides and bottom of tin. Pour mixture into prepared tin. Refrigerate until set. To serve, remove from tin and cut into slices. Serve with Homemade Fruit Jelly, fresh fruit or biscotti.

NOTES

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Homemade Fruit Jelly

2 tb Water
4 Egg yolks
1/4 c Cream
1 tb Gelatin
100 g Butter
500 g Frozen raspberries
1/4 c Sugar
500 g Cooking chocolate
 FRUIT JELLY
 CHOCOLATE PATE

Fruit Jelly:    Thaw raspberries, reserving juice.    Mix with sugar in a saucepan and bring to the boil.    Strain raspberries thoroughly, reserving juice.    Soak gelatin in water for 5 minutes.    Mix into hot juice until dissolved.    Pour into a wet three-cup capacity jelly mould or bowl.    Refrigerate when cool.    To unmould jelly when set, dip bowl or mould quickly into hot water and  turn on to a serving plate, shaking hard to release the vacuum.    Serve with fresh fruit, yoghurt or Chocolate Pate.    Chocolate Pate:    Melt chocolate and butter over a gentle heat.    Mix in egg yolks until well combined. Remove from heat.    Mix in cream.    Line a 10cm x 20cm loaf tin with baking paper to come over sides and bottom  of tin. Pour mixture into prepared tin.    Refrigerate until set.    To serve, remove from tin and cut into slices.    Serve with Homemade Fruit Jelly, fresh fruit or biscotti.

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Nutrition

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Serving Size: 1 Serving (1938g)
Recipe Makes: 1 servings

Calories: 6039
Calories from Fat: 4611 (76%)

Amt Per Serving		% DV

	Total Fat 512.3g	683 %
	Saturated Fat 278.9g	1394 %
	Monounsaturated Fat 172.1g
	Polyunsanturated Fat 36.4g
Cholesterol 7009.5mg		2157 %
Sodium 1012.6mg		35 %
Potassium 5572mg		147 %
Total Carbohydrate 380.1g		112 %
	Dietary Fiber 115.5g	462 %
	Sugars, other 264.6g
Protein 170.8g		244 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6039

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