In medium bowl dissolve jelly powders in boiling wine. Let cool to room temperature.
Stir in club soda and liqueur. Chill until jelly is slightly thickened.
Fold in fruit. Pour into a 6 cup (1.5 L) mould or loaf pan. Chill at least 4 hours.
To unmould; dip mould in hot water for about 10 seconds. Gently pull jelly from around edges with moist fingers. Place moistened serving plate on top of mould. Invert mould and plate; holding mould and plate together, shake slightly to loosen. Gently remove mould and center jelly on plate. Garnish with fresh fruit.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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