Raspberry and Rosé Jellies
Photography Josh Griggs.
A gorgeous, grown-up version of jelly, fruit and cream that relies on using a wine that you would happily drink.
Serves: 6
INGREDIENTS
1–2 punnets fresh raspberries
7 gelatine leaves
150 grams caster sugar
½ cup water
750ml bottle rosé wine
1 tablespoon lime juice
To serve
good-quality purchased custard (I used Lewis Road Creamery Fresh Double Cream Custard)
freeze-dried raspberries
METHOD
Divide the raspberries between the glasses and place in the fridge to chill. I used 8 per glass, depending on the size of the berries.
Put the gelatine leaves in a dish and cover with cold water. Leave to soak for 5 minutes.
Gently heat the sugar and water with ½ a cup of the wine in a saucepan until the sugar has dissolved and the liquid is hot but don’t let it boil. Take off the heat.
Lift the gelatine leaves out of the water and squeeze firmly to remove as much water as possible.
Add to the hot syrup and stir until dissolved. Add the remaining wine and the lime juice. Strain through a fine sieve into a jug and cool for 10 minutes.
Pour over enough jelly until the fruit just starts to float in the glass. Leave the remaining jelly at room temperature. Put the glasses back in the fridge and chill until set. Top up with the remaining jelly and refrigerate until set.
Top with a layer of chilled custard just before serving and crush a few freeze-dried raspberries over the top, if using.
Pantry note: Gelatine leaves are available in packets at gourmet food stores and some supermarkets.
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