- 6 leaves of gelatine
- 2 cups white or red Muscadel
- 1 drop rose-water
- 24 fresh, seasonal berries, washed and dried
Soften the gelatine in cold water, remove and squeeze out any excess water. Place in a metal bowl and melt over a saucepan of warm water until dissolved, then remove the bowl from the heat. Whisk in the Muscadel and rose-water.
Rinse 2 large ice trays with cold water and place berries in the centre of each cube. Fill with the Muscadel jelly and set in the refrigerator.
Alternatively, set in a small loaf tin and serve in slices.
Cook’s note: It is important to pat the berries dry to achieve the correct gelatine to water ratio. If you have any doubt about the ratio, add more gelatine.
MAKE MUSCADEL SHOOTERS
Chill a bottle of red or white Muscadel. Place a jelly in six shot glasses. Top with chilled Muscadel and serve immediately.