White Silver Tip Jelly
Mark Hix
Serves 4
Ingredients:
500ml water
120g caster sugar
5g white silver tip tea
A couple of handfuls of raspberry leaves
A few sprigs of mint with some of the small leaves reserved
3 sheets of leaf gelatine (11g)
100-120g raspberries
Method:
Bring the water and sugar to the boil and stir until the sugar has dissolved. Allow to cool till you can comfortably put your finger in the liquid and stir in the tea, raspberry and mint leaves and leave to infuse for 1 hour. Strain the liquid through a fine-meshed sieve and leave to cool but not set.
Meanwhile, soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft. Squeeze out the water; heat about 100ml of the liquid and stir in the gelatine until dissolved, then stir into the rest of the liquid. Put the jelly somewhere cool, but do not let it set.
Fill individual jelly moulds, or glasses, or one large mould, with half the raspberries, then pour in half of the cooled jelly. Put in the fridge for an hour or so to set, then top up with the rest of the raspberries and unset jelly. This allows the berries to stay suspended and not float to the top. Return to the fridge.