Ingredients
Method
Bring the wine and sugar to a boil in a non‐reactive saucepan, then light a match and touch it to the surface to burn off the alcohol. Turn off the heat and stir in the sugar until dissolved. Set the pan aside for 30 minutes to cool.
Soften the gelatine leaves in a small bowl of cold water for 5 minutes. Add the softened leaves to the cooled wine mixture and stir over a low heat just enough to dissolve the gelatine, then remove from the heat and allow to totally cool.
Place the raspberries into a glass bowl and slowly pour the cooled wine mixture over them so it doesn’t froth. The raspberries will rise to the surface so with a spoon, press down on the raspberries so they absorb enough of the liquid to set in the top of the jelly. Refrigerate overnight to set.
The decision then is to whether you serve directly from the bowl or turn the jelly out. To turn out the jelly, dip the base of the mould into hot water and then inverting it over a waiting plate. Serve with Jersey cream or similar.