Camden New Journal - reciepe for Rosato wine jelly by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Rosato wine jelly

Rosato wine jelly

Ingredients
Serves 4
500ml Gabbiano Rosato
100g sugar
6 leaves of gelatine
225g raspberries.

Method
Soak the gelatine leaves in cold water. Pour the Gabbiano Rosato wine into a medium saucepan and add the sugar.
Bring to the boil, stirring occasionally.
Remove it from heat when boiled. Once it’s off the heat take the gelatine and, squeezing out the water, put it into the wine and sugar, taking care it is mixed in well.
Pour the jelly into a cold jug and leave to cool.
Divide the raspberries between four glasses or moulds evenly and when the jelly mixture has cooled (but not set) pour into the glasses or moulds.

Gabbiano Pinot Grigio is available in branches of Tesco and Sainsbury’s
priced from £5.99

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