Sparkling berry jelly
About queenie
Amazing food, wine and travel float my boat. Determined to grow old disgracefully.
- 500ml pink sparkling wine
- 300ml hot water
- 55g caster sugar
- 4 leaves of gelatine
- 150g berries (eg: strawberries, raspberries, blueberries)
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Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the sugar, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
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Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
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Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
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Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
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Allow to cool thoroughly, then refrigerate the jelly for about one hour.
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As soon as it starts to thicken, stir in the berries.
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Divide the jelly between six glasses and cover with cling film.
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Refrigerate four-six hours, or until they have completely set. Serve.
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