Ingredients
- 1 x 750ml bottle good fruity chardonnay
- 300 grams raspberries
- 1 vanilla pod (split lengthwise)
- 16 grams gelatine leaves
- 250 grams caster sugar
- double cream (to serve)
Method
- Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
- Soak the gelatine leaves – which you can find in the supermarket these days – in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
- Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
- Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
- Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.
- Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.