Close Button

Sparkling raspberry jelly

Sparkling raspberry jelly

Cooking Time

Preparation Time : 15

Cook Time : 10

Total Time : 25

Ingredients

Serves

  • 500g frozen raspberries

  • 435ml (1 3/4 cups) water

  • 215g (1 cup) caster sugar

  • 20g pkt McKenzie’s Gelatine Leaves (see notes)

  • 550ml sparkling wine

  • Fresh raspberries, to serve

Directions

  • 01

    Stir the frozen raspberries, water and half the sugar in a saucepan over medium heat for 1 minute or until sugar dissolves. Transfer to a food processor. Process until a puree forms. Strain through a fine sieve back into the saucepan. Cook over medium heat, stirring, for 2 minutes or until warm, but not hot.

  • 02

    Meanwhile, place 6 gelatine leaves in a bowl of cold water (see notes). Set aside for 5 minutes to soak. Squeeze out excess water. Add to the raspberry mixture. Stir until gelatine dissolves. Pour into a 1.4L glass loaf pan. Cover with plastic wrap. Place in the fridge overnight to set.

  • 03

    Stir the wine and remaining sugar in a saucepan over medium heat for 3 minutes or until the sugar dissolves.

  • 04

    Place the remaining gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze out excess water. Add to the wine mixture. Stir until gelatine dissolves. Set aside, stirring occasionally, for 30 minutes to cool.

  • 05

    Gently pour the wine mixture over the back of a spoon over the raspberry jelly. Cover with plastic wrap and set aside for 6 hours or overnight to set. Turn the jelly out onto a platter. Top with fresh raspberries.

Review

0

Please Login to comment

Link copied