Berry Muscat Jelly
Preparation
10 MIN
Cooking
5 MIN
Chilling
6 H
Servings
8

Berry Muscat Jelly

Ingredients

  • 2 envelopes gelatin
  • 2 cups (500 ml) white grape juice
  • 1 cup (250 ml) Beaumes-de-Venise Muscat (or Samos)
  • 4 cups (1 litre) berries (blueberries, raspberries, sliced strawberries)

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.