Merlot Blueberry Jelly with Vanilla Zabaione
25 mins
25 mins
Ingredients
- 300 g wild blueberries from North America (deep-frozen)
- 9 sheets red gelatine
- 500 ml Red wine (e.g. Merlot)
- 3 Star Anise
- 2 TABLESPOONS Sugar
- 100 ml Cranberry nectar
- 7-10 Tbsp For the Zabaione
- 1 Vanilla pod
- 150 ml Milk
- 2 TABLESPOONS Sherry
- 2 Egg yolk (L)
- 2 TABLESPOONS Sugar
Directions
- 1
Defrost the blueberries. Soak gelatine in plenty of cold water. Put 100 ml red wine with star anise and sugar in a pot and reduce by half. Remove star anise. Squeeze the gelatine gently and dissolve in it.
- 2
Add the remaining red wine and cranberry nectar while stirring. Add blueberries. Pour the jelly liquid into a rectangular, cold-rinsed mould (or divide into 4 glasses) and place in the refrigerator for 3-4 hours.
- 3
For the zabaglione, cut the vanilla pod lengthwise just before serving and scrape out the pulp. Pour the milk into a small pot. Add vanilla pulp and vanilla pod. Bring to the boil briefly. Remove the vanilla pod and add the sherry as desired.
- 4
Beat the egg yolks and sugar in a bowl until creamy. Gradually stir in the vanilla milk. Place the bowl on a hot water bath and whip the zabaglione until creamy.
- 5
Turn over blueberry jelly and cut into cubes. Spread the jelly cubes on glasses and add the zabaglione separately or pour over the jelly.
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