Rosé Gelée With Raspberry Ripple Ice Cream – a delicious recipe with rosu00e9 wine, sugar, powdered gelatin, assorted berries, Ripple, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the gelee: Combine wine and sugar in a saucepan. Stir over medium heat for 4-5 mins, until sugar dissolves.
2
Pour 1/4-cup hot wine into a small heatproof bowl. Whisk gelatin into mixture vigorously with a fork until dissolved. Whisk gelatin mixture into remaining wine mixture. Cool for 10 mins.
3
Divide mixed berries evenly among four 8-oz glasses. Pour gelee mixture over. Cover and chill in the fridge for 4 hours or until set.
4
Make the berry ice cream: Spoon ice cream into a large bowl. Process or mash raspberries until smooth. Push through a fine sieve with the back of a large spoon and discard seeds.
5
Stir pulp through ice-cream, creating swirls. Transfer to an airtight container and freeze until firm.
6
Serve chilled gelees with raspberry ice cream and more berries.
442
kcal
Calories
41
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 8 ingredients. The key ingredients include: None None For the Gelee, 1 None (750-ml) bottle rose wine, 1/2 cup sugar, 1/2 tbsp powdered gelatin, and more.
Yes, Rosé Gelée With Raspberry Ripple Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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