Raspberry Chambord Jelly Shooters

Raspberry Chambord Jelly Shooters

Raspberry Chambord Jelly Shooters
These are the ideal party dessert – small, delicious and rather pretty!
Made with agar-agar these are vegetarian friendly.  Be very careful with agar-agar though as it can turn your jelly a bit too solid if you overdo it – err on the side of caution.  A quarter of a teaspoon is all that is required for this jelly – and it will make at least 8 shooters worth of jelly.

200 grams fresh raspberries
½ cup caster sugar
Juice of a lemon or lime
1 vanilla bean, seeds scraped out
4 tablespoons Chambord raspberry liqueur
2 tablespoons vanilla vodka
¼ teaspoon of agar-agar
A few sprigs of mint
Cream, edible glitter and a few raspberries to serve (optional)

6-8 small glasses, chilled

In a small saucepan add ¾ of the raspberries and heat through gently.  Add the lemon juice, vanilla and sugar until the raspberries are pulpy and the sugar has completely dissolved.  Pass the mixture through a sieve and return to the pan.
Add the agar-agar and warm through until the mixture starts to thicken ever so slightly then remove immediately from the heat.
Stir in the Chambord and vanilla vodka.

Set the mixture aside for a few minutes until it is at about blood temperature – check setting by running a spoon over the surface, it should start to ripple a little.
To each glass add a few of the reserved raspberries - whole, fresh.  Use a toothpick (novelty or otherwise) to spear a mint leaf and thread a raspberry onto the end, then sit them in the glass.
Carefully pour in the jelly mix.

Refrigerate for a few hours or overnight.  Before serving pipe a small floret of cream onto the top of the jelly, add a raspberry and a sprinkle of glitter.