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Rosé jelly with vanilla cream and berries

My mother and sister both live in Berry, on the south coast of NSW. Usually, I like to sit and drink the wines with them, but if there’s ever any left, this is a good way to use local rosé for a make-ahead dessert.

Rose jelly with vanilla cream and berries

Credit: Danielle Abou Karam

  • serves

    2

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

2

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

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episode The Cook Up with Adam Liaw • 
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These vineyards are trying to make their way back after the bushfires last year, so I’m happy to use the pink wine any way I can.

Ingredients

  • 3 leaves titanium-strength gelatine  
  • 450 ml rosé wine
  • 75 g (⅓ cup) caster sugar  
  • 1-2 tbsp rosewater
  • 50 ml whipping cream
  • 1 tbsp icing sugar mixture
  • ½ tsp vanilla bean paste
  • 125 g raspberries
Chilling time: 6 hours

Instructions

  1. Put the gelatine leaves in a bowl with cold water and leave to soften for a few minutes. Squeeze out the excess water.
  2. Place the wine and sugar into a saucepan and stir over medium heat until the sugar dissolves. Slowly heat, removing the pan from the heat when the first bubbles rise.
  3. Stir the squeezed gelatine into the sweetened wine until dissolved. Add the rosewater. Pour into two wine glasses and allow to set for 6 hours.
  4. Just before serving, lightly beat the cream with the icing sugar and vanilla paste until soft peaks form. Spoon the vanilla cream on top of the jellies and top with raspberries.
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Local

Local

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
These vineyards are trying to make their way back after the bushfires last year, so I’m happy to use the pink wine any way I can.

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Published 5 September 2024 10:44am
By Tori Haschka
Source: SBS



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