Individual Berry-Jelly Molds

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READY IN: 20mins
Recipe by Zurie

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.

Ingredients Nutrition

  • 2 14 cups rose wine (semisweet or fruity, 500 ml)
  • 3 12 ounces superfine sugar (100 ml)
  • 1 tablespoon gelatin (15 ml)
  • 3 cups mixed fresh berries (750 ml)
  • 2 teaspoons vanilla


  1. Heat the rosé wine, sugar and gelatine powder over gentle heat, stirring, until the sugar and gelatine have dissolved completely. Do not cook!
  2. Remove from heat and allow to cool until warm, and not actually setting.
  3. Divide the berries (strawberries, gooseberries, raspberries - blueberries tend to discolour the jelly) between 4 or 6 ramekins or molds.
  4. Pour 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.
  5. Prep time does not include the setting time.
  6. Turn out carefully on serving plates, and serve as suggested with ice cream and a shortbread cookie.

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