Low FODMAP Recipe - Rose cream & raspberry jellies

Method

Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve.

Gently warm the dairy free cream in a small pan, then remove from the heat and pour in the jelly mixture.

Stir in the rose water, then tip the mixture back into your jug.

Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.

Remove the jellies from the fridge about 20 mins before serving.

Divide the raspberries between them, then add a drizzle of glucose syrup and  a few mint leaves.

Recipe from Good Food magazine



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Ingredients

135g pack raspberry jelly

500ml dairy free cream (We used Soya)

1 tsp rosewater

12 raspberries, halved

drizzle of glucose syrup

small handful mint leaves