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.

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.

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.

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.

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