Chef Mark Hix has always been a fan of jellies, as reflected by his winning dessert on the Great British Menu, 2007. This version uses English sparkling wine and raspberries, but this recipe can be easily adapted to use cider, perry, or for a non-alcoholic version, elderflower cordial. Serve with raspberry ripple ice cream.
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Soak the leaf gelatine in a bowl of cold water for a few minutes to soften. As the gelatine soaks, pour 200ml of the sparkling wine into a saucepan, add the sugar and bring to the boil over a medium–low heat, stirring occasionally to encourage the sugar to dissolve. Take off the heat
4 gelatine leaves, 12g total
200ml of sparkling wine, use a good quality wine
50g of caster sugar
Squeeze the gelatine leaves to remove any excess water, then add to the wine gelatine syrup and stir until fully dissolved. Now stir in the rest of the sparkling wine. Leave to cool until barely warm, but don't allow the jelly to set
500ml of sparkling wine, use a good quality wine
Place the raspberries into your moulds, and then carefully pour in the cooled jelly, ensuring the berries are evenly distributed. Place in the fridge for an hour or so until set
120g of raspberries
To serve, briefly dip the pudding moulds in hot water, then invert onto serving plates and shake gently to turn out. Place a small spoon of sauce in the centre of each jelly and finish with a scoop of rippled ice cream
100g of raspberry purée, or sauce
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