Summer berry and rosé jelly recipe

Name: Summer berry and rosé jelly recipe
Cook time: 2 h 30 min
Yield: 1.2 litres
Cuisine: Modern Australian
Ingredients: 9 gelatine leaves, soaked in iced water until softened; 400g sugar; 500ml dry rosé; juice of 1 lemon, strained of pulp; 150g raspberries; 150g strawberries, halved; 150g blueberries

Adam Liaw

February 14, 2018

easyTime:2 hours +Makes:1.2 litres

Nothing says summer like rosé. Match it with some seasonal berries in an easy dessert that you just have to pull out of the fridge, and you won't be leaving your partner drumming their fingers on the table waiting.

Ingredients

9 gelatine leaves, soaked in iced water until softened
400g sugar
500ml dry rosé
juice of 1 lemon, strained of pulp
150g raspberries
150g strawberries, halved
150g blueberries

Method

Combine the sugar, rosé, lemon juice and 2 cups of water in a medium saucepan and bring to a simmer, stirring to dissolve the sugar. Squeeze any excess liquid from the gelatine leaves and add to the saucepan, stirring for a few minutes until the gelatine is completely dissolved.
Place the berries into 6 small jelly moulds or a 1.5 litre jelly mould and pour over the rosé mixture. If using flexible moulds, such as Silpat, make sure they're first placed on baking trays that can fit into your fridge. Refrigerate until completely set, about 2 hours, turn out the jellies and serve.