Berry Muscat Jelly
Berry Muscat Jelly
Rating: (1 rated)
  • 2 envelopes gelatin
    • 2 cups (500 ml) white grape juice or
    • White cranberry juice
  • Preparation
  • In a bowl, sprinkle the gelatin over 60 ml (1/4 cup) of juice. In a saucepan, heat the remaining juice. Add the bloomed gelatin mixture. Stir until the gelatin has melted. Remove from the heat. Add the muscat and let cool.
  • Pour 125 ml (1/2 cup) of the juice into a 20 x 10-cm (8 x 4-inch) loaf pan or divide in 8 125 ml (1/2 cup) ramekins. Refrigerate for 1 hour. Place the fruit over the set gelatin. Top with the remaining juice. Refrigerate for 5 hours.
  • Loosen the dessert by dipping the loaf pan or ramekins in hot water for about 30 seconds to 1 minute.
  • Slice the terrine or serve the individual portions of jelly.
  • Description
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