Rosé wine jelly with raspberries, physalis and wine mousse

Name: Rosé wine jelly with raspberries, physalis and wine mousse
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 sheets white gelatine; 125 g Raspberries; 15 Physalis; 75 ml Raspberry Syrup; 400 ml Rosé wine; 125 g Sugar; 150 ml dry white wine; 1 Egg yolk (size M); 7-10 Tbsp Melissa

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 sheets white gelatine
125 g Raspberries
15 Physalis
75 ml Raspberry Syrup
400 ml Rosé wine
125 g Sugar
150 ml dry white wine
1 Egg yolk (size M)
7-10 Tbsp Melissa

Directions

1
Soak gelatine in cold water. Sort raspberries. Peel and halve the physalis. Heat syrup, wine and 75 g sugar in a small pot. Remove the pot from the stove. Squeeze the gelatine and dissolve in the warm liquid. Place the physalis and raspberries in four glasses (175-200 ml content) rinsed with cold water.
2
Fill up with syrup-wine mixture. Chill for about 6 hours. Mix 50 g sugar, wine and egg yolk. Beat over a warm water bath until foamy. Chill immediately. Before serving, pour some wine mousse into each glass and decorate with lemon balm
3
waiting time approx. 6 hours