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Sparkling Jellies

Here it is: the easiest and most impressive of desserts.

It ticks all the boxes. First of all, it is ridiculously easy and takes only ten minutes to whip up. It is prepared ahead of time so there is no fussing in front of your guests and doesn’t it look gorgeous?! You could use any fruit, of course, but the gorgeous dark flesh of the blackberries contrasts beautifully with the pale gold sparkling wine.

By Kirsten McKechnie.

INGREDIENTS:

1 bottle of Yellowglen Pinot Noir Chardonnay

3/4 cup of sugar

15g of gelatine (9 leaves)

Blackberries

Edible gold leaf

 

METHOD:

In a medium saucepan, heat the wine with the sugar, stirring until the sugar dissolves completely. Remove from the heat.

Soak the gelatine leaves in cold water for 5-6 minutes before squeezing them to remove any excess liquid.

Stir the gelatine into the wine and then pour into glasses and chill overnight.

Serve the jellies garnished with three blackberries, each with a little gold leaf dabbed on the top.

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