Champagne and raspberry jellies
7
Points®
Total time: 3 hr 20 min • Prep: 15 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Raise your glass to toast a successful dinner party with this stunning show-stopping dessert.
Ingredients
Gelatine
9 g, leaves, McKenzie brand
Rosé wine
600 ml, sparkling variety
Caster sugar
⅓ cup(s), (75g)
Vanilla yoghurt, 99% fat-free, no added sugar
150 g
Fresh raspberries
120 g
Instructions
1
Place gelatine in a small bowl of cold water. Set aside for 5 minutes or until softened. Drain gelatine and squeeze out excess water.
2
Meanwhile, place wine and sugar in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Remove from heat.
3
Add gelatine to wine mixture and stir until dissolved. Pour wine mixture into six ½-cup (125ml) capacity serving glasses. Cool to room temperature. Cover and refrigerate for 3 hours or until set. Serve topped with yoghurt and raspberries.
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