This delicious dessert showcases the best of Tasmania’s summer bounty of berries. It’s fabulous for entertaining and if you are hosting a crowd you can double or triple the recipe and make individual jellies for your friends and family to enjoy.
How long will it take?
30 minutes plus setting time
What’s the serving size?
What do I need?
10 gelatine sheets (15g)
750ml premium sparkling Rosé
400g caster sugar
150ml cold water
250g strawberries, hulled and halved
Mint sprigs, to garnish
How do I make it?
Soak gelatine in a bowl of cold water until soft.
In a large saucepan over high heat add the sparkling Rosé and caster sugar. Stir well and bring to the boil. Add half the blueberries, reduce to low heat and simmer for 2 minutes.
Squeeze excess water from the gelatine leaves and stir into the Rosé mix to dissolve. Add the cold water, transfer to a large bowl and place in the fridge until cool but not set, about 30 minutes.
Place the blueberries, strawberries and half the raspberries into the moulds and top with the cooled jelly mixture. Cover and refrigerate until set.
To serve, release the jellies from the moulds by placing in a bowl of hot water to lightly melt the edges. Turn the jelly out onto a serving plate and top with reserved raspberries and mint.