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Photo of Champagne and raspberry jellies by WW

Champagne and raspberry jellies

5
5
5
SmartPoints® value per serving
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

Lindemans Early Harvest Wine, Sparkling, Rose

600 ml

caster sugar

⅓ cup(s), (75g)

Nestle Soleil Yoghurt, Vanilla

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.

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