Individual Berry-Jelly Molds
Ready In: 20 mins
Serves: 4-6
Ingredients
Directions
- Heat the rosé wine, sugar and gelatine powder over gentle heat, stirring, until the sugar and gelatine have dissolved completely. Do not cook!
- Remove from heat and allow to cool until warm, and not actually setting.
- Divide the berries (strawberries, gooseberries, raspberries - blueberries tend to discolour the jelly) between 4 or 6 ramekins or molds.
- 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.
- Prep time does not include the setting time.
- Turn out carefully on serving plates, and serve as suggested with ice cream and a shortbread cookie.
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