Muscat Jelly With Blackberries

1. 1

   Put the blackberries in a bowl, sprinkle with 1 tablespoon of the sugar, and twist the rosemary with your hands to release the essential oils and throw it on top.

2. 2

   Gently toss the berries to combine and let them sit absorbing the flavor while you make the Muscat jelly.

3. 3

   Combine the Muscat, lemon juice, orange peel, and remaining sugar and in a heavy pot and place over medium-low heat.

4. 4

   Simmer and stir, until little bubbles appear around the pot and the alcohol starts to vaporize; about 15 minutes.

5. 5

   Soak the gelatin sheets in cool water for 2 minutes to soften*, then remove them and squeeze out the excess water.

6. 6

   Remove from the heat and fish out the strips of orange.

7. 7

   Add the gelatin sheets into the hot wine and continue to simmer for 1 more minute, stirring to dissolve completely.

8. 8

   Let the jelly cool slightly for 5 minutes.

9. 9

   * if using powdered gelatin, soak in 2 tablespoons cool water for 3 minutes, then add to hot wine mixture.

10. 10

    Fill 4 martini or wine glasses a quarter of the way with blackberries; carefully pour the Muscat jelly over the berries to fill the glasses to the top.

11. 11

    Chill until thoroughly gelled and set, at least 4 hours or up to overnight.

12. 12

    Garnish the Muscat jelly with whipped cream and mint; serve it with the remaining Muscat.

* Per serving · 4 servings · Values may vary.