- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 15 minutes plus setting time
- Effort: easy
- 400 ml white wine
- 175 g sugar
- 5 sheets gelatine
- 1 handful strawberries, sliced or chopped
- 1 handful raspberries
- 1 nectarine, cut into slivers
Tips and Suggestions
You could double the quantities of this jelly and make it in a terrine, but Trish prefers not to stress about perfectly turned out desserts for dinner parties: it is easier to make and serve individual dishes.
Feel free to mix-and-match the fruit: try blackberries, blackcurrants, melons or peaches.
1. Combine the wine and sugar in a saucepan and place over a low heat, stirring until the sugar has dissolved. Bring to simmering point then set aside.
2. Soak the gelatine in a bowl of very cold water for a few minutes while you prepare the fruit. When the gelatine is thoroughly soaked and wobbly, squeeze it out well and add it to the warm wine syrup, stirring until dissolved.
3. Put a small layer of strawberries in the bottom of each serving dish and pour a little of the wine mixture over them. Chill until the jelly is just firm enough to support another layer of fruit (if we put all the fruit into the jelly at once it would all float to the top of the dish before setting).
4. Take the dishes from the refrigerator and add a layer of raspberries and some more of the wine jelly mixture. Chill again until just set.
5. Add a layer of nectarines and the last of the wine jelly mixture and place in the fridge to set for another hour before serving.
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