- 1 cup sugar
- 3 cups shiraz wine
- 2 teaspoons pink peppercorns
- 5 tablespoons of gelatine
- 1 slab white chocolate
Place sugar, wine and peppercorns in saucepan. Bring to the boil, stirring to dissolve the sugar.
Remove from heat and sprinkle the gelatine into the warm mixture. Stir until the gelatine has dissolved.
Pour the liquid into a 20 x 30cm tray lined with plastic wrap. Chill overnight.
Cut into squares and serve with chocolate curls.
Use a vegetable peeler and make chocolate curls by running the blade from the top down.