Ingredients
375ml Sparkling Ruby Cabernet
1 tbspn caster sugar
2 1 gelatine sheets Gold strength
1 punnet fresh raspberries
1 cup crème fraiche
375ml Sparkling Ruby Cabernet
1 tbspn caster sugar
2 1 gelatine sheets Gold strength
1 punnet fresh raspberries
1 cup crème fraiche
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Methods
1
Place the Sparkling Ruby Cabernet and sugar into a small pot, place over a high heat bring to the boil and then remove from the heat.
2
Soften the gelatine sheets in cold water for about 3 minutes, squeeze out any excess water and then whisk into the hot Sparkling Ruby Cabernet mixture.
3
Divide the jelly mixture between four serving glasses or moulds and place into the fridge for at least 4 hours or overnight to set.
4
Serve with fresh raspberries and Crème Fraiche.
1
Place the Sparkling Ruby Cabernet and sugar into a small pot, place over a high heat bring to the boil and then remove from the heat.
2
Soften the gelatine sheets in cold water for about 3 minutes, squeeze out any excess water and then whisk into the hot Sparkling Ruby Cabernet mixture.
3
Divide the jelly mixture between four serving glasses or moulds and place into the fridge for at least 4 hours or overnight to set.
4
Serve with fresh raspberries and Crème Fraiche.
