Sparkling Ruby Jelly with Raspberries & Crème Fraiche
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Step 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.
Step 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.
Step 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.
Step 4: Serve with fresh raspberries and Crème Fraiche.
375ml Sparkling Ruby Cabernet
1 tbspn caster sugar
2 1/2 gelatine sheets Gold strength
1/2 punnet fresh raspberries
1/2 cup crème fraiche