Chardonnay and Berry Jello
No, there’s no special celebration or anything, just Ms. Nigella sneaking into my home again, this time via television… There she was, sitting on her beautiful patio, dressed in white, slurping a wine jello…now, if I wasn’t a woman…Hell, I’ d still make it!
Really, what better dessert on a hot summer day? And super easy too!
- 2 cups of Chardonnay
- 1/2 cup raspberries
- 1/2 cup red currants
- 1-2 tbs sugar
- 1 vanilla pod
- 4 gelatine sheets
Pour wine in a pot and heat until it boils. Lower the heat. Cut the vanilla pod lengthways and scrape out the seeds. Add the seeds and sugar to the pot. Cook for a minute or two. Remove from heat.
Meanwhile, soak the gelatine sheets in cold water for 7-8 min. Squeeze the access water and add them to them wine.
Place the berries in a glass bowl or individual cups and pour the wine. Let cool in the fridge for a few hours.
To invert the jello onto a plate, dip the bowl shortly in some hot water and flip it over.