INGREDIENTS
750 mL chilled Rosé of your choice
3/4 cup Super-fine sugar
8 Silver Gelatin Sheets
Edible Adornments, of your choice
INSTRUCTIONS
STEP 1
Grease the inside of the jelly moulds with baking spray. Place the gelatin sheets one by one in a bowl of iced water and leave them to soften.
STEP 2
Dissolve sugar with 150mL of rosé in a small saucepan over medium heat. Remove from heat and squeeze the excess water from the softened gelatin sheets. Stir the sheets into the warm rosé to dissolve.
STEP 3
In a bowl, whisk the gelatin mixture into the chilled rosé. Pass the mixture through a fine sieve and into a jug.
STEP 4
Place the jelly moulds in the fridge and fill them with rosé. If you are adorning your jelly with fruit, pour a portion of the jelly mixture into moulds and refrigerate until almost set but still bouncy to the touch. Add adornments then pour in the remaining jelly mixture. Chill in the fridge for at least 12 hours.
STEP 5
To unmould, run the tip of a thin knife around the entire bottom edge of the jelly. Place the jelly moulds in a dish of hot water, one by one, to allow the edges to release. Invert onto a serving plate and ENJOY
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