Recipe

Pink Wine Summer Fruit Jelly Recipe

	Chiki_minki / All my dishes 1 year, 3 months ago Light fresh summer jelly made with rose wine and soft summer fruit. Serve with cream or a berries coulis. Quintessentially English. Prep:40m Cook:360m Servings:4	Chiki_minki
	english summer fruit jello jelly party wine

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Fans

bluewatera

Ingredients

8 gelatine leaves

1 bottle of rose wine

500g caster (fine) sugar

1 punnet of small strawberries or cut up larger strawberries

1 punnet of raspberries

1 punnet of blackberries

1 punnet of blueberries

Coulis

1 kilo of frozen raspberries

300g icing (super fine) sugar

Directions

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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