Blackberries in Muscat Jelly – a delicious recipe with blackberries, gelatin, Venise, water, lime juice, vanilla sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Divide the blackberries among 6 glasses; I use old-fashioned champagne saucers with a yield of about 3/4 cup each.
2
Soak the gelatin sheets in a dish of cold water for 5 minutes.
3
Put the wine, water, sugar, and lime juice in a saucepan, put on the heat, and stir to dissolve the sugar.
4
Bring to a boil and boil for 1 minute before removing the pan from the heat.
5
Wring out the gelatin sheets and place in a cup.
6
Whisk around 1/2 cup of the hot liquid into the gelatin sheets in their cup before pouring the gelatin and liquid mixture into the pan of hot liquid, whisking well to mix.
7
Allow to cool a little.
8
Pour the liquid over the blackberries in their glasses and refrigerate until set, 34 hours depending on how cold your fridge is, or overnight.
9
Serve with some cream in a pitcher, separately.
89
kcal
Calories
5
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups blackberries, 5 sheets gelatin, 2 1/2 cups Beaume de Venise or other muscat wine, 1/2 cup water, and more.
Yes, Blackberries in Muscat Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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