Individual Berry-Jelly Molds
- Ready In:
- 20mins
- Ingredients:
- 5
- 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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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).