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