Double Rose and Rosé Gelatin with Fresh Raspberries

Double Rose and Rosé Gelatin with Fresh Raspberries
Georgia Glynn Smith
Provided by:
total prep 221 calories/serving
Pink is very much the color of summer, so this refreshing dessert is perfect for outdoor dining, plus jelly is the ultimate fat-free dessert! As the raspberries are not set into the gelatin, you may prefer to substitute strawberries or blueberries. For those not on a low-fat diet you may like to offer some heavy cream…Oh dear, I’m such a tease!!

Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.

Ingredients

  • 25 fl oz bottle of your favorite rosé wine
  • 2/3 cup (5 oz) superfine sugar
  • 1 cup (8 fl oz) water
  • 1 tablespoon rosewater
  • 2 tablespoons raspberry liqueur (optional)
  • 8 unflavored gelatin sheets
  • 1 1/2 pints (12 oz) fresh raspberries
  • A handful of unsprayed rose petals (optional)

Directions

  • Put the rosé wine, superfine sugar, and water into a saucepan, bring to a boil, reduce the heat and simmer for 5 minutes. (The sugar will dissolve before boiling, but to get a really sparkling gelatin, follow my instructions.)
  • Remove from the heat and fold in the rosewater and liqueur if using.
  • Meanwhile, soften the gelatin sheets in plenty of cold water until the sheets swell (bloom), then drain, and squeeze out as much excess liquid as you can.
  • Stir the gelatin into the hot rosé liquid, cover and place in the refrigerator to set. Once the jelly has set completely, using a knife, chop the gelatin in the bowl until you have a shimmering pile of gelatin.
  • Alternatively, spoon the loose gelatin and the raspberries into glasses and garnish with unsprayed rose petals.