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1
Pour 1 cup of the wine into a small saucepan.
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2
Sprinkle in the gelatin and let sit until the gelatin is soft, about 2 to 3 minutes.
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3
Heat gently over medium heat, stirring very gently, until the gelatin is completely dissolved.
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4
Add the sugar and lemon juice, and continue cooking, stirring very gently, until the sugar is dissolved.
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5
Remove from the heat and cool to room temperature.
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6
Add the remaining wine, stirring just to combine.
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7
Let stand 5 minutes, then skim any foam from the surface.
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8
Refrigerate, stirring occasionally, until beginning to thicken, about 15 minutes.
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9
Arrange about one-third to one-half of the berries across the bottom of a decorative 8-cup mold.
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10
Pour in half of the gelatin mixture and refrigerate until just set, about 40 minutes to 1 hour.
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11
Gently heat the remaining gelatin mixture to soften.
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12
Add another layer of berries and top with the remaining gelatin.
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13
Refrigerate until completely set, at least 6 hours or overnight.
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14
To serve, place the bottom half of the mold in hot water for about 20 seconds.
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15
Invert a serving platter over the bottom of the mold, and holding the edges, flip the mold right side-up.
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16
Shake gently to release the gelee onto the platter.
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17
Garnish with mint leaves and the remaining berries.
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18
Cook with: Asti Spumante Pair with: Veauve Cliquot Demi-sec
