Black Muscat jelly

Serves 4

Cool, deep red jelly for dark nights. As the wine isn’t boiled it keeps its alcohol, and it’s like having your dessert wine without admitting you’re drinking it.

  • 300ml water
  • 300ml Elysium black Muscat or another good red dessert wine such as Banyuls
  • 150g sugar
  • 12 g gelatine (to set some 750 ml of liquid)
  1. Bring the water to the boil, add the sugar and stir until dissolved then remove from heat.
  2. Soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft.
  3. Squeeze out the water, add to the syrup and stir until dissolved.
  4. Add the wine, then pour the jelly into moulds or suitable containers such as tea cups.
  5. Refrigerate for 2-3 hours or overnight until set.
  6. To serve, turn out the jellies, dipping the mould quickly into hot water to ease them out.
  7. Thick Jersey or organic cream goes beautifully with it.

 

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