Berries in rosé jelly with sour cream sorbet
extra light sour cream
½ cup(s), (125g)
sparkling red wine
1½ cup(s), (375ml) rose
natural mineral water
⅔ cup(s), (160ml) sparkling
1 tbs, powder
300 g, or frozen
2 tbs, to serve
- Combine sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes or until mixtures thickens slightly. Remove from heat and stir in lemon juice. Cool.
- Place sour cream in a medium glass or stainless steel bowl. Whisk in cooled syrup until smooth. Cover and freeze for 2 hours or until just frozen. Using a stick or small blender, blend mixture until smooth. Freeze for a further 2 hours or until just frozen. Blend again and freeze for 3 hours or until solid.
- Meanwhile, combine the wine and mineral water in a medium bowl. Place ¼ cup (60ml) boiling water in a small heatproof jug and sprinkle over the gelatine. Stir with a fork until gelatine has dissolved. Whisk gelatine mixture into wine mixture until combined.
- Divide berries among four 1½-cup (375ml) capacity, or larger, serving glasses. Pour over wine mixture. Cover and place in fridge for 3 hours or until set. Serve jelly topped with a scoop of sorbet and sprinkled with mint leaves.