Moscato Jelly With Raspberries

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By Darren Purchese

So easy to whip up and now Auntie Teegs won’t be the only wobbly one at the lunch table. These can be made as individual jellies, but I love the drama of a large one. Set in a beautiful dish and pair with fruit, cream, ice cream or all of them for pure indulgence. Prob give the kids something else though as it is quite potent.

Make the jelly the day before; don’t leave it too late, as you don’t want a sloppy mess as your table centerpiece.

I’m using raspberries here because I love them, but you could use most fruits really. Peach slices, cherries, strawberries or a combination of all of them. I always use leaf gelatine and always use the gold variety but don’t stress if you can find that. The weight of gelatine leaves you need is around 45 g for this recipe, so if you have Bronze, Titanium or Silver gelatine leaves that’s fine just use 45 g.

 

Time

12

hour

0

minutes

Degree of Difficulty

Easy

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Portions

10
servings

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Ingredients

Servings

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2 bottles Moscato (750ml per bottle)
250 ml water
500g caster sugar
45g gelatine leaves
500g raspberries, fresh
1

To make the jelly… Soak the gelatine leaves in a shallow container with the cold water for 4 minutes to soften. Heat the Moscato and sugar in a saucepan over a medium heat; turn the heat off just before the mixture starts to simmer. Stir to dissolve the sugar but don’t whisk, as you don’t want air bubbles in the mix. Add the gelatine/water mixture to the pan and stir gently to melt the gelatine. Strain the jelly through a sieve into a large jug or bowl.

 

2

To set… pour ¼ of the jelly into a 3 litre jelly mould any shape you wish. Place the jelly into the fridge to start to set, keep checking the jelly and when it has just set but still wobbly remove from the fridge and scatter raspberries on the surface of the jelly. Top up with another ¼ of the jelly solution and again place into the fridge to set. Repeat this step two more times to use all of the raspberries and jelly mix. Place into the fridge preferably overnight to fully set.

 

3

To serve… with additional berries, vanilla sauce or Champagne sabayon.

 

1
0 hours 0 minutes

To make the jelly… Soak the gelatine leaves in a shallow container with the cold water for 4 minutes to soften. Heat the Moscato and sugar in a saucepan over a medium heat; turn the heat off just before the mixture starts to simmer. Stir to dissolve the sugar but don’t whisk, as you don’t want air bubbles in the mix. Add the gelatine/water mixture to the pan and stir gently to melt the gelatine. Strain the jelly through a sieve into a large jug or bowl.

2
0 hours 0 minutes

To set… pour ¼ of the jelly into a 3 litre jelly mould any shape you wish. Place the jelly into the fridge to start to set, keep checking the jelly and when it has just set but still wobbly remove from the fridge and scatter raspberries on the surface of the jelly. Top up with another ¼ of the jelly solution and again place into the fridge to set. Repeat this step two more times to use all of the raspberries and jelly mix. Place into the fridge preferably overnight to fully set.

3
0 hours 0 minutes

To serve… with additional berries, vanilla sauce or Champagne sabayon.