An extremely simple, very pretty jellied dessert, which should be served with a shortbread cookie and a small scoop of vanilla ice cream on each plate. Simply buy good shortbread, no need to make it yourself.
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- 1Heat the rosé wine, sugar and gelatine powder over gentle heat, stirring, until the sugar and gelatine have dissolved completely. Do not cook!
- 2Remove from heat and allow to cool until warm, and not actually setting.
- 3Divide the berries (strawberries, gooseberries, raspberries - blueberries tend to discolour the jelly) between 4 or 6 ramekins or molds.
- 4Pour the warm gelatine mixture over the berries. Refrigerate (about 2 hours) to set. It's easiest to put the molds on a flat plate or tin.
- 5Prep time does not include the setting time.
- 6Turn out carefully on serving plates, and serve as suggested with ice cream and a shortbread cookie.
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Nutritional Facts for Individual Berry-Jelly Molds
Serving Size: 1 (19 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 202.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 10.2 mg
- Total Carbohydrate 26.9 g
- Dietary Fiber 0.0 g
- Sugars 25.0 g
- Protein 1.7 g
The following items or measurements are not included: