How to make it

  • Place the gelatine leaves in a bowl of cold water to soak.
  • Pour the rose wine and caster sugar into a large saucepan and bring to the boil. Whisk in the gelatine leaves and pour into a large bowl. Leave to cool but not set.
  • Take four ¼ pint dariole moulds for individual servings or a loaf tin linrd with cling film. Fill each mould with ½ cm of the cooled mixture. Add 1 layer of the raspberries. Add another ½ centimetre of cooled jelly mixture. Add a layer of blueberries. Repeat this for each fruit until the moulds are full. Leave in the fridge for a 2-3 hours until set.
  • To make the coulis, place the frozen raspberries into a bowl along with the icing sugar. Leave in a warm place to allow the fruit to dissolve into the sugar. Puree the mixture, pass through a fine sieve and leave to chill in the fridge until ready to serve.
  • Once set, take the jellies out of the fridge and place in a bowl of hot water for a few moments to loosen the mould. Turn out onto a serving plate and drizzle the raspberry coulis to cover the bottom of the plate.
  • Decorate with berries and mint sprigs.

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    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic recipe! This one will be so much fun for me. I can't wait to try this.
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  • 22566 9 years ago
    Good sounding recipe,Thank-you
    Kind Regards
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