Berries in Moscato Jelly

5 from 1 vote

Sweeten up your celebrations with this striking dessert.

Prep Time5

Setting time4

Total Time4 5

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 193kcal

750 ml sparkling Moscato (I've used pink sparkling Moscato in the photos)
1 ½ tablespoons gelatine
⅓ 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)

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.