Raspberry jelly with chocolate

Photo by Mantra Media on Unsplash


200 g fresh or frozen raspberries;
1 orange;
2 tablespoons of the raspberry liqueur;
200 g of dark chocolate;
100 g sugar;
4 g agar-agar.

Cooking method:

  1. Use a blender to make raspberry puree, add sugar and liquor to it. Prepare a gelling mixture from 1.5 g of agar-agar and 100 ml of water. Combine with raspberries and pour into bowls.
  2. While this layer is hardening, prepare the chocolate jelly. Melt the chocolate in a water bath, add the orange zest to it. Prepare a gelling mixture from 2.5 g of agar and 200 ml of water and combine it with melted chocolate. Stir well and pour into bowls on top of the raspberry jelly. Garnish with mint leaves and fresh raspberries before serving. Raspberry jelly with agar-agar is ready!

Rating: 1 out of 5.

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