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Pinot Noir and Summer Berry Jelly

Pinot Noir and Summer Berry Jelly

Pinot Noir and Summer Berry Jelly
(makes 24 shot glasses)

Level of difficulty-Easy

A very refreshing dessert as it is not overly sweet.


INGREDIENTS

350g (1½ cups) castor sugar
500ml (2 cups) Pinot Noir
3 star anise
1. If you are using fresh berries
14g (4 tsp) gelatine
120g raspberries
120g blueberries
120g blackberries
2. If you are using frozen berries
20g (6 tsp) gelatine
180g frozen raspberries
180g frozen blueberries
180g frozen blackberries


METHOD

• Place sugar, Pinot Noir and star anise into a saucepan over a gentle heat. Stir until sugar is dissolved. Increase heat and heat to just below boiling.

• Strain syrup and dissolve gelatine in 125ml (½ cup) of syrup. Return to remaining syrup and stir. Leave to cool.

• Put layers of fruit in shot glasses and then cover with Pinot Noir syrup.

• Refrigerate for at least 2 hours or until set.

Complementary Wines: Banyuls, Italian Prosecco, Rosé: Champagne and Sparkling Wine, Sparkling Shiraz, Sparkling Wine: New World

Visit Ruth Pretty's website Ruth Pretty Catering.


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