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PrintROSE CLEMENTINE JELLIES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pour about one-third of the dry rose wine into a small pan. Add the gelatin and sugar.
- Heat gently until the sugar dissolves. Remove from heat and pour into a small pitcher.
- Top off with remaining dry rose wine, add a few drops of food colouring.
- Keep in a small bowl of cold water until needed. Divide half the Clementine slices between cocktail glasses and pour in enough of the dry rose wine mixture to cover them.
- Chill until just set, add remaining Clementine slices, reserve a few for decoration and then carefully pour remaining mixture into glasses. Chill again until firmly set.
- Top each jelly with a spoonful of whipped cream, reserved Clementine slices and a few strips of rind.
INGREDIENTS
- 450 ml dry rose wine
- 2 tablespoon unflavoured gelatine, soaked until soften
- 50 ml cold water
- Few drops of pink food colouring
- 1 tablespoon caster sugar
- 4 Clementines, peeled, pull away any loose pith, slice a couple of pieces of rind into fine strips
- Whipped cream, to serve
5 comments for “Rose Clementine Jellies”
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