White wine jelly with fruits of the forest recipe
I like this recipe for summer entertaining, to make use of the season’s berries. It looks stunning served in small liqueur glasses. Because of the alcohol content, the portions are small. For children, substitute freshly squeezed orange or elderflower juice for the wine.
Ingredients
- 1 leaf or sheet of gelatine
- 200 ml dry white wine
- 70 g caster (superfine) sugar
- 0.5 clove
- 1 x 1cm piece of cinnamon stick
- 25 g raspberries
- 25 g blueberries
- 4 fresh mint leaves, plus extra to decorate
- 4 tsp good natural yogurt
- 1 leaf or sheet of gelatine
- 7 fl oz dry white wine
- 2.5 oz caster (superfine) sugar
- 0.5 clove
- 1 x 1cm piece of cinnamon stick
- 0.9 oz raspberries
- 0.9 oz blueberries
- 4 fresh mint leaves, plus extra to decorate
- 4 tsp good natural yogurt
- 1 leaf or sheet of gelatine
- 0.8 cup dry white wine
- 2.5 oz caster (superfine) sugar
- 0.5 clove
- 1 x 1cm piece of cinnamon stick
- 0.9 oz raspberries
- 0.9 oz blueberries
- 4 fresh mint leaves, plus extra to decorate
- 4 tsp good natural yogurt
- 100 g strawberries, hulled, plus extra, sliced, to decorate
- 0.5 lemon, juice only
- 2 tbsp caster (superfine) sugar
- 3.5 oz strawberries, hulled, plus extra, sliced, to decorate
- 0.5 lemon, juice only
- 2 tbsp caster (superfine) sugar
- 3.5 oz strawberries, hulled, plus extra, sliced, to decorate
- 0.5 lemon, juice only
- 2 tbsp caster (superfine) sugar
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Place the gelatine in a bowl of cold water to soften. Meanwhile, combine the wine, sugar, clove and cinnamon stick in a small saucepan and place over a medium heat. Bring to the boil, then boil rapidly for 3 minutes, until the sugar has dissolved.
- Remove from the heat and remove and discard the clove and cinnamon. Drain the gelatine, squeeze out the excess water, then stir the gelatine into the liquid and leave to cool.
- Meanwhile, blend all the ingredients for the sauce to a smooth consistency in a food processor, then cover and refrigerate.
- Divide the cooled jelly liquid between 4 x 100ml liqueur glasses, filling them to just over halfway. Drop a few raspberries, blueberries and a mint leaf in each glass.
- Place in the fridge for 6 hours, or until the jelly has set. When set, top the jellies with the strawberry sauce, then a dollop of yoghurt, and decorate with strawberry slices and mint leaves. Cover and store in the fridge until required.
Recipe taken from Let's cook Italian, by Gennaro Contaldo.
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