Wine jelly
A light, tasty, and refreshing dessert.
2 cups of of fresh, frozen or tinned berries or plums
1 cup of sugar
1 cups of water
1 cup of riesling or sauvignon blanc wine
3 teaspoons gelatine
? cup cold water
1 small pottle of berry yoghurt
- either
- drain the tinned berries or plums, keeping the juice; or
- cook the fresh or frozen fruit until they come to the boil and drain them, keeping the juice
- place juice into a saucepan and bring to the boil with the sugar and water
- simmer for 5 minutes then take off the heat
- dissolve the gelatine in ½ a cup of hot water and mix for 1 minute until softened
- stir into the hot mix and dissolve while stirring well
- add the wine and mix. Note: to retain the alcohol in the wine add the wine while the liquid is much cooler
- place the fruit evenly in a bowl or 6 wine glasses
- cool the liquid in the saucepan by placing in the sink filled with a little cold water and whisking, this will make the liquid froth which is you want.
- when cooled pour evenly into a bowl or glasses and spoon the froth on top
- place in the fridge for at least 4 hours or untill jelly sets.
- before serving place a teaspoon of berry yoghurt on top
