Sparkling Rosé JelliesPRINT RECIPE
This dessert feels a little special, but is really simple!
The gorgeous, fresh flavoured jelly is the perfect match for the creamy coconut topping.
- Make the jellies a day in advance then whip up your coconut ‘cream’ in 5 minutes. Once you mix the jam with the coconut cream it is best to serve it relatively quickly (rather than making in advance and sitting in the fridge) or the colour bleeds. If you don’t love using edible flowers, a simple raspberry on top would look lovely too.
- We used small vessels so that they would be dainty but as you are making 750mls of liquid you can make larger serves if you like.
- If you would like to make vegan or vegetarian jellies, try agar instead of gelatine.
- 1 bottle of Rose sparkling wine
- 3 tsp gelatine powder
- ½ cup caster sugar
- raspberries, (two per glass)
- 1 can coconut cream, placed in the fridge for 2 hours minimum
- 5 Tbsp Anathoth Farm More Fruit, Less Sugar Berry with Chia Preserve
- edible flowers for garnish *optional
- In a small bowl add 2 tablespoons of sparkling wine. Scatter gelatine over the top and stir well to combine. Set aside.
- In another small pot place remaining wine and caster sugar. Over a medium heat stir until sugar has dissolved. Once dissolved, bring to the boil and cook for 1 minute.
- Remove from heat and leave to cool for 5 minutes.
- Add gelatine mix to the warm liquid and stir until fully dissolved.
- Scatter raspberries in your serving vessels and pour over the jelly mixture.
- Refrigerate until set. Preferably overnight.
- Take coconut cream out of the fridge and turn upside down. DO NOT SHAKE IT.
- Open the can upside down. The thin part of the coconut will be on the top. Pour this off and use for another dish (hello morning smoothie).
- Take the thick creamy part of the coconut cream out of the can and put in a bowl. Mix with a wooden spoon until smooth.
- Add Berry with Chia Preserve and mix.
- Spoon cream over the top of your jellies and garnish with edible flowers.
- Serve straight away.