[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Champagne and raspberry jellies by WW

Champagne and raspberry jellies

7
Points®
Total Time
3 hr 20 min
Prep
15 min
Cook
5 min
Serves
6
Difficulty
Moderate
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

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.

Notes

TIP: We used McKenzie brand gelatine leaves. Gelatine leaves vary in strength, so it is best to check the packet for setting instructions.