Berry Muscat Jelly
Berry Muscat Jelly
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Berry Muscat Jelly

Preparation
10 MIN
Cooking
5 MIN
Chilling
6 H
Servings
8
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Ingredients

Preparation

  1. In a bowl, sprinkle the gelatin over 60 ml (1/4 cup) of juice. In a saucepan, heat the remaining juice. Add the bloomed gelatin mixture. Stir until the gelatin has melted. Remove from the heat. Add the muscat and let cool.
  2. Pour 125 ml (1/2 cup) of the juice into a 20 x 10-cm (8 x 4-inch) loaf pan or divide in 8 125 ml (1/2 cup) ramekins. Refrigerate for 1 hour. Place the fruit over the set gelatin. Top with the remaining juice. Refrigerate for 5 hours.
  3. Loosen the dessert by dipping the loaf pan or ramekins in hot water for about 30 seconds to 1 minute.
  4. Slice the terrine or serve the individual portions of jelly.

Note

For a non-alcoholic version, replace the Muscat wine by the same amount of white grape or white cranberry juice.

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