Sparkling Shiraz & Raspberry Jelly with Clotted Cream
This festive recipe is from everyone’s favourite food icon, Maggie Beer. Our sparkling shiraz is the true hero of this dish, paired with fresh raspberries for a chilled dessert that is sure to be a hit with friends and family on a hot summer night.
750 ml Best’s Sparkling Shiraz
8 x 2g gold strength gelatine leaves
2 punnets of fresh raspberries
Clotted cream, to serve
- Bring the sparkling shiraz to a boil in a non-reactive saucepan, then light a match and touch it to the surface to burn off the alcohol. Turn off the heat and stir in the sugar until dissolved.
- Meanwhile, soften the gelatine leaves in a small bowl of cold water for 5 minutes. Add the softened gelatine leaves to the wine mixture and stir over a low heat until gelatine is dissolved. Remove from the heat and allow to cool completely.
- Place the raspberries into your chosen bowl or mould (it should hold about 2 litres) and slowly pour the cooled wine mixture over them so it doesn’t froth. The raspberries will rise to the surface, gently press down on the raspberries with a spoon so they absorb enough of the liquid to set throughout the jelly. Refrigerate overnight to set.
- Serve directly from the bowl or turn out the jelly by dipping the base of the mould into hot water and then inverting it over a waiting plate. Serve with clotted cream.
You could also divide the mixture between individual glasses or ramekins before setting in the fridge.