Pulled lamb shoulder with sticky pomegranate glaze
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Rose cream & raspberry jellies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 6
Skip to ingredients
- 135g pack raspberryjelly
- 500ml double cream
- 1 tsp rosewater
- 12 raspberrieshalved
- drizzle of clear honey
- small handful mintleaves
- 1 tbsp pistachiochopped
Nutrition: per jelly
- kcal501
- fat46g
- saturates28g
- carbs19g
- sugars18g
- fibre1g
- protein3g
- salt0glow
Method
step 1
Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the 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.
step 2
Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.
