Raspberry Jell-O

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Sort raspberries. Bring 500 g raspberries, sugar and 150 ml water to the boil and pass through a sieve.

2. 2

   Squeeze the gelatine and dissolve in the hot raspberry puree. Stir in wine, pour the whole mixture into a pudding mould (approx. 1 litre capacity) rinsed with cold water and chill overnight.

3. 3

   Turn the cooled pudding out of the mould and decorate with the remaining raspberries.