These refreshing raspberry jellies can be made in different shape moulds, depending on the occasion. The oval shape is fitting well for Easter. If you put two together, you'll get an Easter egg;)
The beautiful pastel colour is coming from the raspberries and the home-made pork jelly.
I used organic, local frozen berries.
Be aware, that the fat to protein ratio and the carbohydrate content of these jellies are not ideal. One jelly contains about 1.9 g protein, 0.7 g carbohydrates and 0.95 g fat. The high protein content is coming from the Pork Jelly.
Ingredients (for about 26 jellies)
100 g raspberries or other berries
1 dl water
2 tsp fresh lemon juice (optional)
80 g Pork Jelly
2 tsp honey
Lard to grease the molds
Mix all ingredients and start to heat in a pot on low heat until all jelly is melted. Stir continuously.
Blend and strain through a fine mesh sieve.
Grease very lightly a set of oval-shaped chocolate praline moulds.
Spoon in the raspberry mixture and chill in the fridge at least for 2 hours.
Remove the jellies carefully from the moulds and serve.