Berry Muscat Jelly
- 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)
- 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.
- 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.
- Loosen the dessert by dipping the loaf pan or ramekins in hot water for about 30 seconds to 1 minute.
- Slice the terrine or serve the individual portions of jelly.
For a non-alcoholic version, replace the Muscat wine by the same amount of white grape or white cranberry juice.