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Jelly Recipe

Home >Jelly Recipe

Pink wine summer fruit Jelly

Updated: 2009-08-19 Author: Home Maker

Ingredients

8 Zuozuo fruit jelly cups
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

1) Place the gelatine leaves in a bowl of cold water to soak.

2) 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.

3) 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.

4) 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.

5) 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.

6) Decorate with berries and mint sprigs.