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Wine jellies with seasonal fruits
Wine jellies with seasonal fruits
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Prep Time:
600 minutes
Cook Time:
10 minutes
Total Time:
610 minutes
Summertime dinner party showstopper: fun, fruity dessert!
Ingredients:
  • 4 gelatine leaves*
  • 750ml rose wine
  • 400g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 250.00 ml diced mango flesh
  • 250.00 ml diced papaya flesh
  • 100g strawberries, diced
  • 1 kiwi fruit, peeled, diced
Instructions:
  • Soak the gelatine leaves in cold water for 5 minutes until softened.
  • In a saucepan, combine the wine and 250g of sugar and stir over low heat until the sugar dissolves. Remove the saucepan from the heat. Squeeze excess water from gelatine leaves, then add them to the hot syrup and stir until dissolved.
  • Divide the mixture evenly into six 125ml dariole moulds or glasses and chill in the refrigerator overnight.
  • In a saucepan, combine the remaining sugar with 1 cup (250ml) of water, along with the vanilla bean and seeds. Stir over gentle heat until the sugar completely dissolves. Allow it to simmer for 5 minutes, then let it cool.
  • Combine the fruit in a bowl and generously drizzle with the aromatic vanilla syrup.
  • For serving, briefly dip the bottom of each dariole mould into warm water, then invert the wine jellies onto plates. Garnish with fruit and syrup.

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