Slut-Red Raspberries in Chardonnay Jelly

A grown-up wine jelly of fresh raspberries suspended in a pale, blushing Chardonnay-scented set, glamorous and easy to make ahead.

Ingredients

• 5 sheets of leaf gelatine
• 500ml Chardonnay (or other dry white wine)
• 150g caster sugar
• 150ml water
• 500g fresh raspberries
• Single cream, to serve (optional)

Directions

1. Soak the gelatine leaves in cold water for about 5 minutes until soft and floppy.
2. Heat the water and sugar gently until the sugar dissolves, then remove from the heat.
3. Squeeze out the gelatine and stir it into the warm syrup until fully dissolved, then stir in the Chardonnay.
4. Divide the raspberries between six glasses or a serving bowl.

Pour the wine jelly mixture over the raspberries.

1. Chill for at least 4 hours, or overnight, until softly set. Serve with a little cream if you like.

Notes

Adapted from Nigella Lawson’s Slut-Red Raspberries in Chardonnay Jelly (How to Eat / nigella.com).