Ingredients for 6 servings: 9 gelatine leaves, 180 ml cup cold water, 80 g cub caster sugar, 750 ml rosé wine, e.g. Peter Falke PF Range, Blanc de Noir
For the garnish: A handful of raspberries
First, soak the gelatine leaves in cold water for 5 minutes, then take them out, squeeze them well and put them aside. Combine the water and sugar in a saucepan and heat until the sugar has dissolved and the liquid runs clear, then bring to the boil. Remove the saucepan from the heat and stir in the soaked gelatine leaves until they have dissolved. Leave the mixture to cool for a few minutes and now stir in the wine. Pour the jelly mixture into glasses and leave to set in the fridge. Serve the jelly with fresh raspberries.
Our Wine recommendation:
With its delicate pink colour, floral fragrance and subtle fruity notes, the Peter Falke PF Range Blanc de Noir 2020 is simply perfect for making jelly, which, by the way, makes a lovely interlude for your festive menu.