Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Red Berries in Rosé Gelly with Honey Whipped Cream https://www.metro.ca/userfiles/image/recipes/fruits-rouge-en-gelee-de-vin-rose-et-creme-fouettee-au-miel-7266.jpg PT30M PT05M PT2H35M
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.
4
1 packet of flavourless gelatine 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
Red Berries in Rosé Gelly with Honey Whipped Cream

Red Berries in Rosé Gelly with Honey Whipped Cream

Rate this recipe
0 Vote
4
servings
0:30
Preparation
0:05
COOKING
2:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.