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Nyetimber and raspberry jelly

Nyetimber and raspberry jelly

PT1H30M

1
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
2
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
3
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
4
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

Ingredients

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Nyetimber and raspberry jelly

 
 

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