1 bottle of red wine eg Cabernet Sauvignon
1 3/4 cup (400 g) granulated sugar
2 tsp (10 g) 1/2 oz green peppercorns
8 basil leaves
375 g fresh raspberries
8 leaves gelatine, soaked in cold water
lightly whipped double cream (heavy cream) to serve ( optional )
1 3/4 cup (400 g) granulated sugar
2 tsp (10 g) 1/2 oz green peppercorns
8 basil leaves
375 g fresh raspberries
8 leaves gelatine, soaked in cold water
lightly whipped double cream (heavy cream) to serve ( optional )
method
1. Place the wine, sugar, peppercorns, basil and half the raspberries in a pan.
2. Slowly bring to the boil and simmer for 1 minute.
3. Remove from the heat, stir in the soaked gelatine and strain through a sieve into a jug, pressing the raspberries to release the juice.
4. Allow to cool slightly then pour half the mixture into 6 large wine glasses or individual glass serving dishes.
5. Divide half the remaining raspberries between the glasses and chill in the fridge until set (approximately 2 hours).
6. When set, pour the remaining mixture into the glasses with the rest of the raspberries and return to the fridge to set.
7. Delicious served with lightly whipped cream.
2. Slowly bring to the boil and simmer for 1 minute.
3. Remove from the heat, stir in the soaked gelatine and strain through a sieve into a jug, pressing the raspberries to release the juice.
4. Allow to cool slightly then pour half the mixture into 6 large wine glasses or individual glass serving dishes.
5. Divide half the remaining raspberries between the glasses and chill in the fridge until set (approximately 2 hours).
6. When set, pour the remaining mixture into the glasses with the rest of the raspberries and return to the fridge to set.
7. Delicious served with lightly whipped cream.
serving amount
serves: 6
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