Vanilla Jellies with Rhubarb and Raspberry Compote

Cook Time 1 Hour + Chilling

Servings 6 - 8


250ml whipping cream
1L milk
1 tsp. vanilla bean paste
100g sugar
1 sachet Queen Jel-it-in
Zest of 1 orange

Rhubarb Stew
350g rhubarb, trimmed
1 cup frozen raspberries
1 tbs. honey
1 cinnamon stick
100g sugar
Juice of 1 orange


Dissolve Queen Jel-it-in in 200ml of milk. Pour it into a medium-sized saucepan and add the cream, vanilla, sugar, remaining milk and orange zest.

Heat the pot over a gentle heat, stirring, until the sugar dissolves, then continue to heat, stirring until the mixture starts to bubble.

Strain and pour into mould, tea cups or jars. Cool to room temperature then cover with cling film and place in the fridge to set completely.

For the rhubarb stew, combine the all the ingredients together and bring to the boil. Turn the heat down and simmer for 15-20 minutes. Cool and spoon over jellies just before serving.


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