This is what we had to ring in the new year.
Normally, it would be a drop of something sparkling in a glass, but this year, I decided to get with the jelllies again and try incorporating bubbles into a dessert.
The recipe calls for a pink sparkling wine, like Moscato, and its sweet (alchoholic) effervescence makes the jelly that little bit more grown up. If you don't want it to be so *hic* grown-up, just substitute some of the wine with water to make up the amount of liquid.
And how was new year's eve? Well, it was humid and warm, and after strolling down the road to view the spectacular Sydney fireworks, we came home, got tipsy on sparkling jelly with raspberries and watched dvds of the 'IT Crowd'. A fine night!
2 1/2 tsp gelatine powder1/4 cup (60ml) water
750ml pink sparkling wine, such as Moscato
1/2 cup (110g) caster sugar, to taste
1. Place the gelatine and water in a cup and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.
2. Place the wine and sugar in a saucepan over medium heat and stir until sugar is dissolved. Add the gelatine and cook, stirring, for 1-2 minutes until the gelatine is dissolved. Set aside to cool.
3. Divide the mixture between 4 glasses and refrigerate 3 hours or overnight until set. Serve with berries, sorbet or ice cream.
recipe adapted from donna hay (dec/jan 2011)
The wine used was Killawarra Dusk, a strawberry-infused sparkling wine. Actually, it was rather grim when drunk on its own, and adding sugar to it in this jelly was the only way to make it palatable.