This light summery dessert is perfect after a heavy meal. It’s a great low fat dessert too.
PREPARATION TIME: Over 2 hours
COOKING TIME: Less than 10 mins
SERVES: 6
INGREDIENTS
- 300ml Hot Water
- 55g Caster Sugar
- 500ml Pink Sparkling Wine/Pink Champagne
- 4 leaves of Gelatine
- 150g Raspberries, or any fruit you like
METHOD
- Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
- Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about 5 minutes, or until the leaves are soft and squidgy.
- Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
- Whisk furiously until the gelatine has completely dissolved then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
- Allow to cool thoroughly, then refrigerate the jelly for about one hour.
- As soon as it starts to thicken, stir in the raspberries or other fruit.
- Divide the jelly between six glasses and cover them with clingfilm.
- Refrigerate for 4 to 6 hours, or until they have completely set and serve.
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BBC Food - Tom Kerridge
