Champagne and raspberry jellies
9 g, leaves, McKenzie brand
Lindemans Early Harvest Wine, Sparkling, Rose
⅓ cup(s), (75g)
Nestle Soleil Yoghurt, Vanilla
- Place gelatine in a small bowl of cold water. Set aside for 5 minutes or until softened. Drain gelatine and squeeze out excess water.
- 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.
- 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.