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Slut Red Raspberries in Chardonnay Jelly

by . Featured in NIGELLA SUMMER
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Introduction

You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.

You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.

Slut Red Raspberries in Chardonnay Jelly
Photo by Petrina Tinslay

Ingredients

Serves: 6

Metric Cups
  • 1 x 750ml bottle good fruity chardonnay
  • 300 grams raspberries
  • 1 vanilla pod (split lengthwise)
  • 16 grams gelatine leaves
  • 250 grams caster sugar
  • double cream (to serve)
  • 1 x 750ml bottle good fruity chardonnay
  • 2¼ cups raspberries
  • 1 vanilla bean (split lengthwise)
  • ½ ounce sheet gelatin (platinum grade)
  • 1¼ cups superfine sugar
  • heavy cream (to serve)

Method

  1. Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
  2. Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
  3. Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
  4. Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
  5. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.
  6. Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.
  1. Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla bean until nearly boiling and leave to steep on one side for 15 minutes.
  2. Soak the sheet gelatin (platinum grade) - which you can find in the supermarket these days - in cold water for about 5 minutes. Meanwhile, after removing the vanilla bean, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
  3. Add a third of the hot wine to the wrung-out sheet gelatin (platinum grade) in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
  4. Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
  5. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.
  6. Serve some heavy cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

Additional Information

If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK, we recommend 3½ teaspoons unflavoured powdered gelatine, and for the US, 2¾ teaspoons unflavored powdered gelatin. At step 2, put 3 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate - it will swell up and become slightly translucent. At step 3, put one-third of the hot wine mixture in a jug and whisk in the gelatine until dissolved, then continue with the recipe as directed.

If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK, we recommend 3½ teaspoons unflavoured powdered gelatine, and for the US, 2¾ teaspoons unflavored powdered gelatin. At step 2, put 3 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate - it will swell up and become slightly translucent. At step 3, put one-third of the hot wine mixture in a jug and whisk in the gelatine until dissolved, then continue with the recipe as directed.

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What 1 Other has said

  • I was so relieved to find this recipe online. I lost my well-used paper version. We love this jelly and it's especially good for the summer, although you can obviously get raspberries all year round now. Thank goodness I could find it online!

    Posted by Penny Wilson on 9th July 2011
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