Sparkling Ruby Jelly with Raspberries & Crème Fraiche 

INGREDIENTS

  • 1 tbspn Caster sugar
  • 2 1/2 Gelatine Sheets
  • 1/2 punnet Fresh Raspberries
  • 1/2 cup Crème Fraiche
Print Recipe

Place the Sparkling Ruby Cabernet and sugar into a small pot, place over a high heat bring to the boil and then remove from the heat.

Soften the gelatine sheets in cold water for about 3 minutes, squeeze out any excess water and then whisk into the hot Sparkling Ruby Cabernet mixture.

Divide the jelly mixture between four serving glasses or moulds and place into the fridge for at least 4 hours or overnight to set.

Serve with fresh raspberries and Crème Fraiche.