Saturday, 5 December 2009

Slut Red Berries in Chardonnay Jelly

Yes, I admit, sometimes I buy a book by its cover.. and sometimes I choose a recipe by its name. This would be one of those times. Who could refuse a recipe called Slut Red Raspberries in Chardonnay Jelly? It has a certain wickedness, intrigue, and the all important booze.
While perusing Goddess Goodies this week, this dessert seemed absolutely perfect. What does that say about my inner goddess? Best not to think about that too much.
I increased the amount of berries, and indeed mine are a blend of raspberries, strawberries, blueberries and possibly blackberries. They came together in a big, frozen bag. Good to have on hand. With more fruit I needed less sugar. I say do it to taste.
The results are wonderful. Use a good bottle of wine, it is the dominant flavour. I used a Legends Estates Winery VQA Niagara Peninsula Chardonnay Reserve. The wine you choose will be the dominant flavour. Such a great, adult treat. Light enough to serve after a meal, and slightly naughty.

Slut Red Raspberries in Chardonnay Jelly
Forever Summer
Nigella Lawson
and online here

INGREDIENTS

1 bottle good fruity Chardonnay
300g raspberries (I used 500g mixed berries)
1 vanilla pod, split lengthways
5 gelatine leaves (I used two sachets powdered gelatine)
250g caster sugar (I used less)
double cream to serve
Serving Size : Serves 6.
METHOD

1. Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.

2. Soak the gelatine leaves – which you can find in the supermarket these days – in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.

3. Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.

4. Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.

5. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.

6. Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

IHCC