Real jelly should be so soft it can't be tipped out of a mould. For this one, it's worth begging, borrowing or stealing the geranium leaves - just so long as it's not from my house. 






Skill level

Average: 3.6 (6 votes)


  • 2 young rose geranium leaves, washed
  • 60 g caster sugar
  • 1 tsp gelatine powder
  • 125 g fresh raspberries
  • Whipped cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 3 hours to overnight

1. Bring 400 ml water to the boil in medium saucepan over high heat. Add the rose geranium leaves, then remove from the heat and allow to infuse for 15 minutes.

2. Discard the leaves, bring the water back to the boil, then remove from the heat again and stir in the sugar and gelatine until dissolved. Stand until cool.

3. Pour half the jelly into the base of four parfait glasses (you knew you'd be able to use them one day!) and place the raspberries on top. Pop into the fridge to set for an hour or so, then pour over the remaining jelly mixture. Refrigerate for another few hours or until completely set. Serve with a small dollop of cream.


Photography by Tim Thatcher

Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand.