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Berries in Moscato Jelly

Sweeten up your celebrations with this striking dessert.
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berries in moscato jelly served in wine glasses.

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.

berries in moscato jelly.

The Recipe for Berries in Moscato Jelly

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.

Ingredients for Berries in Moscato Jelly

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 can be found in the recipe card at the end of this post.

ingredients for berries in moscato jelly.

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.

making berries in moscato jelly.

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.

moscato jelly with berries served in wine glasses,

Enjoying your Berries in Moscato Jelly

  • 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.

If you love the recipe, please leave a rating or comment below. Thanks! ⭐⭐⭐⭐⭐

For more easy and delicious desserts, check out the entire Cooking with Nana Ling dessert collection.

berries in moscato jelly served in wine glasses.

Berries in Moscato Jelly

Sweeten up your celebrations with this striking dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: berries in moscato jelly
Prep Time: 5 minutes
Setting time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 servings
Calories: 193kcal

Equipment

  • 6 wine glasses

Ingredients

  • 750 ml sparkling Moscato (I've used pink sparkling Moscato in the photos)
  • 1 1/2 tablespoons gelatine
  • 1/3 cup caster sugar (white granulated sugar)
  • 1 lemon (rind only – use a vegetable peeler to remove the rind)
  • 1 orange (rind only – use a vegetable peeler to remove the rind)
  • 3 cups fresh berries (strawberries, raspberries, blackberries) (about 500 grams)

Instructions

  • Pour half of the Moscato into a bowl and wait for the bubbles to subside. Sprinkle the gelatine over the top and set aside.
  • Pour the rest of the Moscato into a saucepan along with the sugar and rind. Heat gently until the sugar has dissolved and then remove from the heat.
  • 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 Moscato jelly mixture to cool to room temperature and then remove the rind.
  • Wash berries and chop any larger berries (such as the strawberries) in halves or quarters.
  • Place equal amounts of the berries in each of the six wine glasses.
  • Pour an equal amount of the cooled Moscato jelly mixture into each wine glass.
  • Place into fridge to set for at least 4 hours.

Nutrition

Calories: 193kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 48mg | Fiber: 2g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.2mg
Recipe Rating




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Cindy

Tuesday 10th of October 2023

Would this work with non alcoholic moscato?

Cindy

Wednesday 11th of October 2023

@Libby Hakim, wonderful, I'm adding it to the Christmas table 🎄

Libby Hakim

Wednesday 11th of October 2023

Absolutely! Enjoy :)

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