This boozy little number will add the wow factor to any party food spread. Made using Cidre Raspberry from Stella Artois, it’s a very berry, jelly delight. It was created by Tom Aikens, and you can see him whip it up in the video below the recipe – enjoy!



Raspberry coulis:

200g fresh raspberries

50g caster sugar

100ml water


For the jelly:

1ltr Cidre Raspberry

2 Vanilla pods split and scraped for the seeds

50g caster sugar

9 sheets bronze leaf gelatin soaked in cold water

300g fresh raspberries


For the crème chantilly:

500ml whipping cream

10gr vanilla essence

2 Vanilla pod split and scraped

40g icing sugar


Serves: 6

Prep time: 20 mins

Cook time: 2 hrs



For the jelly:

1. Place all raspberry coulis ingredients into a pan and bring to a gentle simmer for 5-10 minutes.

2. Whilst the raspberries are poaching, in a separate pan warm through 100ml of Cidre Raspberry and add the caster sugar and vanilla seeds.

3. Add the soaked gelatin to the heated Cidre Raspberry and cook until melted.

4. Once raspberries are poached, puree the ingredients until smooth and pass through a sieve to remove any seeds.

5. Add the heated Cidre Raspberry and gelatin mix.

6. Add the remaining Cidre Raspberry to the bowl and set over ice – stir now and again until it starts to thicken 8. Lay the raspberries into the bottom of the jelly mould and add the thickened jelly and place into the fridge – leave to set for 2 hours in the fridge

For the crème chantilly:

1. Whip the cream with the vanilla seeds and icing sugar, then as its gets thicker add the essence


Take a look at Tom in action…



Tom Aikens for Stella Artois