Muscat Jelly With Blackberries
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
39
Spice
32
Sweetness
65
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Sugar2 large
Orange Zest (strips)Directions:
1
Put the blackberries in a bowl, sprinkle with 1 tablespoon of the sugar, and twist the rosemary with your hands to release the essential oils and throw it on top
2
Gently toss the berries to combine and let them sit absorbing the flavor while you make the Muscat jelly
3
Combine the Muscat, lemon juice, orange peel, and remaining sugar and in a heavy pot and place over medium-low heat
4
Simmer and stir, until little bubbles appear around the pot and the alcohol starts to vaporize; about 15 minutes
5
Soak the gelatin sheets in cool water for 2 minutes to soften*, then remove them and squeeze out the excess water
6
Remove from the heat and fish out the strips of orange
7
Add the gelatin sheets into the hot wine and continue to simmer for 1 more minute, stirring to dissolve completely
8
Let the jelly cool slightly for 5 minutes
9
* if using powdered gelatin, soak in 2 tablespoons cool water for 3 minutes, then add to hot wine mixture
10
Fill 4 martini or wine glasses a quarter of the way with blackberries; carefully pour the Muscat jelly over the berries to fill the glasses to the top
11
Chill until thoroughly gelled and set, at least 4 hours or up to overnight
12
Garnish the Muscat jelly with whipped cream and mint; serve it with the remaining Muscat