Sparkling Rose Jelly with Raspberries
 
Recipe by Angie Boyd
 
250ml dry rose sparkling wine (MCC)
250ml berry juice
125ml castor sugar (or to taste )
4½ gelatine leaves
16 raspberries, soaked in crème de cassis
Few pink rose petals to decorate
 
Heat the sugar and berry juice in a saucepan. Allow to come just up to the boil and then remove from the heat.
Meanwhile, soak the gelatine leaves in a little cold water. Once soft, add to the hot liquid and stir until melted.
Remove the jelly mixture from the heat and cool to room temperature.
Add the sparkling wine and place the mixture in a bowl and set over an ice-bath and cool to gelling point.
Once at gelling point (slightly thickened), strain the raspberries from the crème de cassis and stir the soaked raspberries into the jelly.
Divide the mixture into 4 champagne flutes and chill until set. (about 1 hour).
Decorate with rose petals.

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