Raspberry, Red Wine and Basil Jelly

By lorik

Ingredients

• 1 bottle of red wine eg Cabernet Sauvignon
• 1 3/4 cup (400 g) granulated sugar
• 2 tsp (10 g) 1/2 oz green peppercorns
• 8 basil leaves
• 375 g fresh raspberries
• 8 leaves gelatine, soaked in cold water
• lightly whipped double cream (heavy cream) to serve ( optional )

Details

Servings 1
Adapted from cookitsimply.com

Preparation

Step 1

1. Place the wine, sugar, peppercorns, basil and half the raspberries in a pan.

2. Slowly bring to the boil and simmer for 1 minute.

3. Remove from the heat, stir in the soaked gelatine and strain through a sieve into a jug, pressing the raspberries to release the juice.

4. Allow to cool slightly then pour half the mixture into 6 large wine glasses or individual glass serving dishes.

5. Divide half the remaining raspberries between the glasses and chill in the fridge until set (approximately 2 hours).

6. When set, pour the remaining mixture into the glasses with the rest of the raspberries and return to the fridge to set.