English sparkling wine and raspberry jelly
Item 1 of 1
Chef Mark Hix has always been a fan of jellies, as reflected by his winning dessert on the Great British Menu, 2007. This version uses English sparkling wine and raspberries, but this recipe can be easily adapted to use cider, perry, or for a non-alcoholic version, elderflower cordial. Serve with raspberry ripple ice cream.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 4 gelatine leaves, 12g total
- 700ml of sparkling wine, use a good quality wine
- 50g of caster sugar
- 120g of raspberries
- 100g of raspberry purée, or sauce
SAVE RECIPE
Method
1
Soak the leaf gelatine in a bowl of cold water for a few minutes to soften. As the gelatine soaks, pour 200ml of the sparkling wine into a saucepan, add the sugar and bring to the boil over a medium–low heat, stirring occasionally to encourage the sugar to dissolve. Take off the heat
- 4 gelatine leaves, 12g total
- 200ml of sparkling wine, use a good quality wine
- 50g of caster sugar
2
Squeeze the gelatine leaves to remove any excess water, then add to the wine gelatine syrup and stir until fully dissolved. Now stir in the rest of the sparkling wine. Leave to cool until barely warm, but don't allow the jelly to set
- 500ml of sparkling wine, use a good quality wine
3
Place the raspberries into your moulds, and then carefully pour in the cooled jelly, ensuring the berries are evenly distributed. Place in the fridge for an hour or so until set
- 120g of raspberries
4
To serve, briefly dip the pudding moulds in hot water, then invert onto serving plates and shake gently to turn out. Place a small spoon of sauce in the centre of each jelly and finish with a scoop of rippled ice cream
- 100g of raspberry purée, or sauce
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024