The most flavoursome jelly, packed with juicy fruity goodness
RECIPE DETAILS
1. Place the gelatine leaves in a bowl of cold water to soak.
2. Pour the rose wine and caster sugar into a large saucepan and bring to the boil. Whisk in the gelatine leaves and pour into a large bowl. Leave to cool but not set.
3. Take four ¼ pint dariole moulds (small plastic pudding moulds). Fill each mould with ½ cm of the cooled mixture. Add 1 layer of the raspberries. Add another ½ centimetre of cooled jelly mixture. Add a layer of blueberries. Repeat this technique for each fruit until the moulds are full. Leave in the fridge for a 2-3 hours until set.
4. To make the raspberry coulis, place the frozen raspberries into a bowl along with the icing sugar. Leave in a warm place to allow the fruit to dissolve into the sugar. Puree the mixture, pass through a fine sieve and leave to chill in the fridge until ready to serve.
5. Once set, take the jellies out of the fridge and place in a bowl of hot water for a few moments to loosen the mould. Turn out onto a serving plate and drizzle the raspberry coulis to cover the bottom of the plate. Garnish around the jelly with redcurrants and fresh mint leaves. Serve.
