1 bottle WhalePOD Rosé
300 g sugar
7 leaves gelatine
Fruit of your choice, all the berries work really well in this jelly.
Passion fruit for serving, also delicious with crème anglaise.
• Warm the wine with the sugar until just dissolved.
• Soften the leaves in cold water and then squeeze out excess liquid.
• Add the leaves to the warm wine and then strain.
The jelly can be set in layers in a large bread tin or terrine mould, alternatively you can set it in smaller ramekins for individual servings.