This elegant and light dessert is perfect for dinner parties.


  • 110 ml champagne
  • 110 ml sugar
  • 110 ml water
  • 1 tsp framboise liquor
  • 3 tsp gelatine
  • fresh raspberries
  • sprigs of fresh mint to decorate
  • fresh mint cream
  • 110 g sugar
  • 220 ml water
  • 15 mint leaves
  • 150 ml cream


  • Soak gelatine leaves in 3 tablespoons of cold water until soft.
  • Then boil sugar and water in a pot for three minutes to make the syrup then leave to cool a little.
  • Stir the gelatine and syrup together while it is still warm.
  • Add in the champagne and the framboise liquer.
  • Place the raspberries in the jelly moulds and pour over the gelatine mixture.
  • Put in fridge for several hours to set.
  • To make the mint cream, boil the sugar and water for ten mins and allow to cool for at least one hour, then crush the mint leaves and liquidise.
  • Whip the cream and fold in the mint mixture to taste.
  • Dip the jellies in some warm water to loosen and put jelly on plate, serve with mint cream.

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