- 4
- 45 mins
- 61 mins
Ingredients
- 2 Pints Fresh Blackberries
- 3 T sugar
- 2 Fresh Rosemary sprigs plus more for garnish
- 1 bottle Muscat
- Juice of 1/2 lemmon
- 2 large strips of orange zest
- 2 gelatin sheets or 1 envelope
- Sweetened whipped cream for serving
- Fresh Mint leaves
Preparation
Step 1
Put the blackberries in a bowl and sprinkle with 1 T of the sugar. Twist the rosemary in your hands to crush the needles a bit, that releases the essential oils and throw it on top Gently toss the berries to get them coated with the sugar and let them sit, absorbing the flavor of the rosemary, while you make the gelee.
Combine half of the bottle of Muscat, lemon juice, orange zest and remaining sugar in a heavy sauce pan and put it over medium low heat. Simmer and stir until little bubbles appear on the surface and the alcohol starts to vaporize, about 15 minutes.
While thats cooking soak the gelatin sheets in cool wter for 2 minutes to soften (or, if using powdered gelatin, combine with 2 T cool water and let stand for 3 minutes). Take the wine off the heat and fish out the strips of orange zest. Take the gelatin sheets out of the water, squeeze to remove the excess, and add to the hot wine (or just pour the powdered gelatin mixture into the wine). Put the wine back on the heat and continue to simmer for 1 more minute, stirring to completely dissolve the gelatin. Take the pan off the heat and let the gelee cool for 5 minutes.
Fill 4 glasses one quarter full with blackberries, carefully pour the gelee over the berries to fill the glasses to the top. Chill until thoroughly gelled and set, at least 4 hours or up to overnight. Garnish the gelee with whipped cream, mint, and rosemary and serve with the remaining Muscat.