for 2 person

Jelly

400 g	raspberries
80 g	sugar
1	shallot, finely chopped
1 cm	ginger, finely chopped
½ dl	Vinegar with honey (e.g. Fine Food Condimento al miele e allo zenzero)
1	cinnamon stick
¼ tsp	salt
2 tsp	Fine Food Tasmanian Pepper, crushed

To serve

160 g	soft cheese, in slices
100 g	raspberries
a little	Fine Food Tasmanian Pepper, ground

How it's done

Jelly

Place the raspberries and sugar in a pan, heat up, cover and simmer for approx. 5 mins. Pass the raspberries through a sieve back into the pan. Add the shallot and all the other ingredients up to and including the pepper, mix, then reduce over a low heat (uncovered) for approx. 25 mins., stirring occasionally. Remove the cinnamon stick, leave to cool.

To serve

Arrange the cheese, jelly and raspberries on plates, sprinkle with pepper.

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