Raspberry & Yogurt jello's

A while ago I went over to a friend’s house for dinner and she made me tangerine jello’s. They looked cute and they tasted amazing! So coming home, I wanted to try and make something like that for myself as well. But, I wanted to use a different kind of fruit since I’m kind of picky with my tangerines. So, I decided to make a raspberry jello. But just a raspberry one sounded a bit plain to me so I came up with the idea to do a 2-layered jello. And lo and behold, when they were done they tasted very good! In fact, we went through almost all 12 jello’s in one evening with the three of us (my mom, dad and myself)! A recipe that I’ll definitely try again and one I wanted to share with all of you!

This recipe makes 12 mini-jello’s

Ingredients

Raspberry jello
75 gram raspberries
1 ½ sheets of leaf gelatine
65 ml sweet white wine
25 gram sugar
½ teaspoon cinnamon

Yogurt jello
1 ½ sheets of leaf gelatine
95 ml boiling water
95 ml yogurt
1 ½ tablespoon sugar

Recipe

I used my muffin-tray for mini-cupcakes to put the jello’s into. You can of course use something bigger, just be sure to grease it with a bit of oil. That way, the jello’s will come out easier when you’re done.

You start with making the raspberry jello.

• Soak the gelatine leaves in cold water for about 5 minutes.

• Bring the wine, sugar and cinnamon to a boil and turn down the heat.

• When the gelatine has soaked for 5 minutes, take the wine-mixture off the heat. Squeeze the leaves firmly and add to the wine-mixture, stirring until it’s completely dissolved.

• Puree the raspberries and add the puree to the mixture.

• Let the mixture cool down (I put my pan into a bowl of cold water)

• When the mixture is brought down to room-temperature fill the muffin-tray with the liquid. Fill it only half-way! The yogurt jello will fill the rest of it.

• Refrigerate for a bit over half an hour before adding the yogurt jello-mixture. I do this so that when I add the yogurt jello, the colours and flavours won’t mix. You get two layers of jello which will make them look good.

Then, while that is in the ‘fridge, you can make the yogurt jello.

• Making this won’t take an hour. I advice you start making this when the raspberry jello’s have been in the ‘fridge for about 20 to 25 minutes.

• Soak the gelatine leaves in cold water for about 5 minutes.

• Meanwhile, bring 95 ml of water to a boil.

• Take the water off of the heat when the gelatine has soaked for 5 minutes. Squeeze the leaves firmly and add to the water, stirring until it’s completely dissolved.

• Put the pan into a bowl of cold water and leave for a minute.

• Then gently and slowly stir in the yogurt. Stir until it’s completely dissolved.

• Add the sugar and give the mixture another good stir.

• Get the raspberry jello’s out of the ‘fridge and add the mixture for the yogurt jello.

• Put in the ‘fridge and let it set.

Let the jello’s set properly. I let them stand overnight since then you get the best result but if you’re in a hurry you can also let them set for about 2 to 3 hours.

~ Enjoy!