Rosé Jelly With Raspberries
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 30 minutes (excl. setting time) |
Ingredients
- 750 ml woolworths non alcoholic rose
- 4 tbsp sugar
- 6 gelatine leaves, soaked in water
- 2 x 160 g raspberry punnets
- 1/2 litre woolworths chocolate mousse
- 4 x raspberry and white chocolate swirl
- 4 tbsp cocoa
- 2 x 160 g Raspberries, punnet
- 3 tbsp icing sugar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the rosé and sugar together over a medium heat. Soak the gelatin sheets in cold water until soft then add to the rosé mixture, stirring until the gelatin has dissolved.
- Add a few raspberries to the bottom of a few glasses before pouring the rosé in halfway up the glass. Place the glasses in the fridge and allow to set for about 6 hours.
- Prepare the raspberry sauce by blending the raspberries and icing sugar together until smooth. Spoon some of the sauce over the set jellies.
- Put the chocolate mousse in a piping bag and the raspberry mousse in a separate bag. Add a layer of the chocolate mousse followed by a layer of the raspberry mousse. Continue doing this until the glass is full.
- Finish with a dusting of cocoa before serving.
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