White wine jelly with fruits of the forest recipe

1. 1

   Place the gelatine in a bowl of cold water to soften.

2. 2

   Meanwhile, combine the wine, sugar, clove and cinnamon stick in a small saucepan and place over a medium heat.

3. 3

   Bring to the boil, then boil rapidly for 3 minutes, until the sugar has dissolved.

4. 4

   Remove from the heat and remove and discard the clove and cinnamon.

5. 5

   Drain the gelatine, squeeze out the excess water, then stir the gelatine into the liquid and leave to cool.

6. 6

   Meanwhile, blend all the ingredients for the sauce to a smooth consistency in a food processor, then cover and refrigerate.

7. 7

   Divide the cooled jelly liquid between 4 x 100ml liqueur glasses, filling them to just over halfway.

8. 8

   Drop a few raspberries, blueberries and a mint leaf in each glass.

9. 9

   Place in the fridge for 6 hours, or until the jelly has set.

10. 10

    When set, top the jellies with the strawberry sauce, then a dollop of yoghurt, and decorate with strawberry slices and mint leaves.

11. 11

    Cover and store in the fridge until required.

* Per serving · 4 servings · Values may vary.

No additional tips available.