Berries in Moscato Jelly

Knock the socks off your dinner party guests with these individual Berries in Moscato Jelly desserts. They look fancy, and will make any festive occasion absolutely complete, but are a cinch to make.

Jump to:

• The Recipe
• Ingredient notes
• How to make Berries in Moscato Jelly
• Serving and storage
• Variation ideas
• More Jelly desserts
• Berries in Moscato Jelly

The Recipe

This dessert is based on a Berries in Champagne Jelly dessert I found in an old cookbook from the 1970s or 1980s. The pictures were a little dated, but the recipe instantly drew me in. I knew it would still be such a visually-striking dessert. And, as we all know, we eat with our eyes!

I've swapped out the Champagne for Pink Sparkling Moscato – and reduced the added sugar quantity since Moscato is already sweet.

Ingredient notes

The ingredients you'll need are:

• sparkling Moscato (I've used pink sparkling Moscato in the photos)
• powdered gelatine
• caster sugar (white granulated sugar)
• lemon (rind only – use a vegetable peeler to remove the rind)
• orange (rind only – use a vegetable peeler to remove the rind)
• fresh berries (any type available or preferred – I've used strawberries, raspberries and blackberries).

The ingredient measurements are in the recipe card at the end of this post.

How to make Berries in Moscato Jelly

TIP: This dessert requires at least 4 hours' setting time. Make it up the day before or the morning of a nighttime event.

You'll need six wine glasses to serve these desserts.

Step 1. Make the gelatine mixture

Pour half of the Moscato into a bowl and wait for the bubbles to subside. Sprinkle the gelatine over the top and set aside.

Step 2. Make the sugar mixture

Pour the rest of the Moscato into a saucepan along with the sugar and rind.

The rind will enhance the fruitiness of the wine (but is removed later in the process).

Heat gently until the sugar has dissolved and then remove from the heat.

Step 3. Combine gelatine and sugar mixtures

Add the gelatine mixture to the sugar mixture in the saucepan and stir until the gelatine is completely dissolved. This should take about 30 seconds.

Allow the mixture to cool to room temperature and then remove the rind.

Step 4. Prepare the berries

Wash the berries and chop any larger berries (such as the strawberries) in halves or quarters.

TIP: Don't cut any berries that will disintegrate in the jelly mixture. Blackberries, for example, will dissolve a little and spoil the clearness of the jelly, whereas you can chop strawberries and they will hold together.

Place equal amounts of the berries in each of the six wine glasses.

Step 5: Adding the moscato jelly

Pour an equal amount of the cooled mixture into each wine glass. Place into fridge to set for at least 4 hours.

Serving and storage

• These desserts must be stored in the fridge and are best eaten within a couple of days.
• Yes, they still contain alcohol. It actually takes a lot of time at boiling point to reduce the concentration, and the Moscato is only warmed here. So, eat this dessert wisely!
• It's perfect on its own or can be served with cream or ice cream.

Variation ideas

There are so many new and wonderful desserts you could create based on this recipe.

Swap out the Moscato for another type of wine or even cordial or juice. Just remember to adjust the added sugar quantity accordingly.

You could also add different fruits. However, it's best to avoid fresh pineapple, kiwi, mango, ginger root, papaya, figs or guava. These fruits contain an enzyme that prevents the jelly from setting. If you do want to include these particular fruits, you need to cook them first or use the tinned variety.

More Jelly desserts

Love your jelly? Here's more jelly desserts:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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