Raspberry Wine Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Select the raspberries, wash if necessary (defrost frozen raspberries). Wash 1-2 stems of lemon balm, shake dry and pluck off the leaves

2. 2

   Heat wine, syrup and sugar in a small pot (do not boil!). Squeeze out the gelatine and dissolve in it. Let it cool down a little

3. 3

   Put about 3/4 of the raspberries into 4 cold rinsed moulds (175-200 ml content). Add 1-2 lemon balm leaves each. Fill up with the wine jelly and chill for about 12 hours (preferably overnight)

4. 4

   Whip the cream until stiff and allow the vanilla sugar to trickle in. Dip the moulds briefly in hot water. Turn out jelly onto plates. Serve with the vanilla cream. Decorate with remaining raspberries and lemon balm

5. 5

   For alcohol-free jelly: exchange wine for red fruit juice. Don't make it too sweet, leave out the syrup

Nutrition Facts

KCAL
290 kcal

CARBS
29 g

FATS
8 g

PROTEINS
4 g