Red Berries in Rosé Gelly with Honey Whipped Cream

Red Berries in Rosé Gelly with Honey Whipped Cream
  • 4 servings
  • 0:30 Preparation
  • 0:05 Cooking
  • 2:35 Total Time

Ingredients

Add all
  • 1 cup
    (250 mL)

    35 % whipping cream

  • 1

    packet of flavourless gelatine

  • 1/4 cup
    (60 mL)

    cold water

  • 3/4 cup
    (180 mL)

    rosé wine

  • 3/4 cup
    (180 mL)

    white cranberry juice

  • 3 Tbsp.
    (45 mL)

    sugar

  • 1 cup
    (250 mL)

    strawberries, cut into quarters

  • 1 cup
    (250 mL)

    raspberries

  • 1 cup
    (250 mL)

    pitted cherries

  • 2 Tbsp.
    (30 mL)

    wildflower honey

  • 1/2 tsp.
    (2 mL)

    vanilla essence

Preparation

Sprinkle the gelatine on 1/4 cup (60 ml) of cold water and let it rise.

In a saucepan, heat the rosé wine with the cranberry juice and the sugar until it reaches the boiling point.

Dissolve the gelatine in the hot wine. Let cool.

Divide the fruit into small glass bowls or dessert cups.

Pour the rosé wine over the fruit. Refrigerate at least 2 hours to allow the gelatin to set.

When ready to serve, whip the cream with the honey and vanilla.

Garnish the jellied fruit with the honey whipped cream and serve.

Source: metsdelacreme