Filter
Reset
Sort ByRelevance
Epagoza
Sparkling wine jelly with blackberries
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak the gelatin in plenty of cold water.
-
Heat 200 ml of the wine in a pan and add the sugar. Boil to a low setting until the sugar is dissolved.
-
Remove the pan from the heat source and add the squeezed gelatine. Stir until the gelatin is completely dissolved. Continue stirring for about 3 minutes until the mixture has cooled slightly.
-
Add 200 ml of wine and stir well. Allow the mixture to cool to room temperature.
-
Add the rest of the wine and pour the mixture into wide champagne glasses. Let it stiffen in the refrigerator for about 30 minutes.
-
Spread the blackberries over the glasses and let the jelly in the refrigerator fully stiffen. Serve with a scoop of sorbet ice cream.
Blogs that might be interesting
-
30 minLunchflour, butter, water, tomato paste, beef broth cube, minced meat, pepper, salt, mushroom, leeks,tomato soup from gerda blom -
10 minSnackorange juice, mixed red fruit, gelatin, powdered sugar,fruit sweets -
105 minSnackdark chocolate, dried apricots, unsalted pistachios, Bolletje Pinda Pepsels peanut butter stick,chocolate bar with pretzels and nuts -
20 minLunchtortilla wrap, frozen spinach, black olive, olive oil, honey, paprika, feta, pine nuts,wrap with spinach and feta
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it