Women's Weekly Food

PROSECCO JELLIES WITHCHERRIES & BERRIESPREP + COOK TIME 30 MINUTES (+ COOLING &OVERNIGHT REFRIGERATION) SERVES 6``````You’ll need to start this recipea day ahead. This recipe will makesix individual jellies or one large jelly(see cook’s notes).``````750ml bottle prosecco rosé2 cups (440g) caster sugar2 cups (300g) fresh cherries, pitted8 teaspoons powdered gelatine1 cup (250ml) water500g strawberries125g raspberries125g blueberriescooking oil spray2 teaspoons icing sugar``````1 Stir prosecco and sugar in a largesaucepan over high heat until sugardissolves. Bring to the boil. Addcherries. Reduce heat to low, thensimmer, covered, for 3 minutes.2 Meanwhile, sprinkle gelatine overthe water in a small heatproof jug.Stand for 1 minute. Place jug in a``````medium saucepan of simmeringwater. Stir until gelatine is dissolved.3 Transfer cherry mixture to a largebowl. Stir in gelatine mixture. Coolslightly. Refrigerate for 30 minutesor until cooled but not set. Removefrom fridge.4 Reserve 250g strawberries,10 raspberries and 2 tablespoonsblueberries to serve. Hull and halveremaining strawberries. Combinewith the remaining raspberriesand blueberries.5 Lightly spray 6 x 1−cup(250ml) jelly moulds with oil. Pour2 tablespoons of the jelly into eachmould. Divide a quarter of the berriesbetween moulds. Refrigerate for30 minutes or until set. Add remainingjelly and berries moulds will not befull. Refrigerate overnight until set.6 Turn jellies out onto plates(wipe the outsides of the moulds witha warm cloth to help release jellies).Serve jellies with reserved slicedstrawberries, blueberries andraspberries, dusted with icing sugar.COOK’SNOTESFor one large jelly, lightly spraya 2.5-litre (10-cup) bowlor mould with oil. Pour 1 cupof the jelly into bowl, thenadd a quarter of the berries.Refrigerate for 30 minutesor until set. Add remaining jellyand berries to mould andrefrigerate overnight.“Make sure you measure level, not heaped,teaspons of gelatine powder. Oherwise,he texture of the jely wil be to rubery.”Frances Abdallaoui, Food Director, The Australian Women’s WeeklyCelebrate In Season