Pining for the West

Sparkling Rosé Jellies | January 7, 2010

Rose jellies

We couldn’t stand the thought of a heavy pudding on Christmas day, especially since we had had the Girdlebuster Pie for my husband’s birthday the day before. Sparkling rose jellies seemed to fit the bill as they are light and refreshing after a big meal.

They are very quick and easy to make and obviously can be done the day before you need them.

6 oz sugar.
pork gelatine as directed on the packet.
1 bottle sparkling rosé wine.
1½ pints of water.

Make up the gelatine as directed on the packet, calculating how much you will need for the amount of fluid in the recipe. If you use powdered (beef) gelatine then you just sprinkle it into the sugared boiled water. However we haven’t eaten beef products since before the media got hold of the BSE story so I used pork gelatine, which comes in thin sheets which you have to dissolve in a bowl of water over a pan of hot water. Snip the sheets up first.

Pour the 1½ pints of water into a pan and add the 6 oz of sugar. Stir and bring up to boiling point, making sure that the sugar has dissolved. Remove from the heat.

Now add the dissolved (or powdered) gelatine into the sugared water. Whisk well together and place the pan in a cold place to set the jelly. After about 1 to 1½ hours the jelly should be on the point of setting. Now carefully add the bottle of wine and stir it into the jelly mixture. Ladle the jelly into pretty serving glasses or dishes and leave to set again, which should take about 3 hours.

The bubbles from the wine should be trapped within the jelly, giving a lovely texture to the dessert.

This recipe can be made with something like Schloer or a similar sort of grape juice, if you are making it for people who need to avoid alcohol. It would be especially popular for young teenagers whom you don’t want to feed booze to, but who have grown beyond the jelly and ice-cream stage.

The quantities which I have given will feed about 10 people. As you can see from the photograph, I added raspberries to mine when the jelly was setting this time. In future I won’t bother doing this as the raspberries tasted very tart compared to the jelly. It might work if you soaked the fruit in some more booze beforehand, but that would make it quite alcoholic.

I have tried this recipe using a white sparkling wine but I much prefer a rosé one as the fruitiness of the wine really comes out when it is very cold.

I added some raspberry juice to whipping cream to top them off.

With raspberry cream topping

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