I decided as an end-of-week treat to make a pudding. I wanted a light fresh one though, and my thoughts turned to Nigella Lawson's slut-red raspberries with chardonnay jelly - a recipe that I have looked at many times but never tried.
It's quite a good recipe for me in that a whole bottle of wine and 300g raspberries serves 6, so it wasn't in any way challenging to scale it down for 2!
Of course, once actually in the supermarket my plans came a little unstuck. I couldn't bring myself to pay £4 for a punnet of raspberries. So my plans shifted to blackberries. And somehow I thought chardonnay wouldn't go quite as well with blackberries, so I bought a 250ml bottle of Spanish rose.
The gelatine leaves I've got aren't nearly as strong as the ones recipes seem to use, so I added 3. I also completely forgot about the vanilla bean, so just as the jelly was about to go into the glasses I poured in a slosh of vanilla extract.
3 hours later, it was lovely! I think all my guests will be eating grown-up jellies for pudding for a while. It had the most lovely soft, delicate set. The fruit was nicely boozy (although you can see in the picture, they did this weird thing where most of the berries bleached red, but some bits stayed black), and the vanilla added something very special. Definitely one to do again!
6 comments:
Oh that looks and sounds gorgeous!! I think I will have to give it a go! The blackberries and rose sounds like a lovely combo as well, as I don't always like chardonnay, though I'm sure in this context it would be lovely!
I'm a big fan of grown up jellies. Perfect end to a rich meal. Delia's summer fruit terrine is a more fruit-rich variation.
I read about different strength leaf gelatine (platinum?)haven't investigated this yet.
I am thinking of making this for people my Dad have invited on Sunday for dinner. I haven't used sheet gelatine before, and though i haven't been looking, I haven't seen it. Do you think I could use the powdered stuff if I can't get sheet?
You can certainly use powdered! It's a bit harder to dissolve evenly - I think you'd sprinkle it onto some of the wine until it goes spongey, and then dissolve it in the pan with the rest of the wine.
Thanks, I will give it a go and report back :)
It really is a gorgeous dessert! I used frozen raspberries, vanilla bean paste and an unwooded chardonay and it was amazing! Thanks for posting it fc!
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