300ml Eisberg Alcohol-Free Sparkling Rosé Wine
250g fruit (such as summer berries or nectarines/peaches and raspberries)
3 leaves of gelatine
75ml elderflower cordial
1tbs caster sugar
A few sprigs of fresh mint, extra berries and single cream to serve
Ensure the Eisberg Alcohol-Free Sparkling Rosé Wine is well chilled. Divide the fruit between four glasses and chill on a freezer-proof tray or plate.
In a medium heatproof bowl soak the gelatine in a little cold water for a few minutes, then drain and discard the water. Place the gelatine back in the bowl and pour over the elderflower cordial.
Suspend the bowl over a pan of hot water on a very low heat and stir gently until the gelatine is completely dissolved. Make sure you don’t overheat it and keep stirring all the time.
Once dissolved, stir in the sugar to dissolve and set aside for 10 minutes to cool. Slowly pour the wine into the cordial mixture then pour over the fruit in the glasses. Ideally place into the freezer for half an hour then transfer to the fridge to finish setting for another hour. If you can’t freeze it, just place in the fridge but you may not retain as many bubbles in the jelly.
When completely set, dip the jelly moulds into a bowl of hot water for a few seconds ensuring that the water doesn’t flow over the top of the moulds. Turn onto a plate and give a little shake to release. Garnish the plate with a few berries and some mint, and enjoy straight away.
NOTE: An impressive dessert that is light and delicate, the sparking wine tingles on your tongue when you eat it! Use your favourite combination of fruit, but avoid pineapple and kiwi fruit as these prevent the jelly from setting. You can enjoy the rest of the bottle while you’re waiting for the jellies to set!