Wine Jelly Jewels with Summer Fruits
Photography by Manja Wachsmuth.
With such a simple dessert the jelly will only taste as good as the wine used. White wine, rosé and sparkling wine are all delicious.
Serves: 6
INGREDIENTS
2 ¼ cups white wine
2 tablespoons caster sugar
1 teaspoon lemon juice
4 leaves gelatin
1 punnet each raspberries and blueberries
½ a papaya or 1 mango, diced
METHOD
Cut the gelatin leaves into shorter pieces and place in a bowl of cold water to soak for 10 minutes until soft.
Place ½ a cup of the wine in a small saucepan with the sugar. Place over a medium heat, stirring to dissolve the sugar but don’t let it boil. Remove from the heat.
Lift the gelatin out of the bowl and squeeze out the excess water. Add to the warm wine and stir to dissolve then add the remaining wine and the lemon juice.
Pour into a shallow dish, cover and refrigerate for about 6 hours or until set.
To serve: Cut the jelly into cubes and place in glasses with the fruit.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!