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Fresh Fruit Wine Jelly

American.Gourmet's picture
Ingredients
  Gelatin 1⁄2 Ounce, powdered (15 Gram)
  Hot water 1⁄2 Pint (300 Milliliter)
  Castor sugar 7 Ounce (200 Gram)
  Lemons juice 1 Tablespoon
  White wine 1 1⁄2 Pint (900 Milliliter)
  Mixed fruit 1 Kilogram (1 Kilogram)
Directions

GETTING READY
1) Cut small pieces from all the fruits.

MAKING
2) Over a pan of hot water on low heat, add the gelatine in hot water.
3) Let the gelatine dissolve fully.
4) In a bowl, mix the dissolved gelatine with sugar, wine and lemon juice.
5) In a 2.25 l/4 pint mould arrange the layers of fruits and jelly.
6) Ensure that fruits are spread throughout the jelly.
7) Keep the tin in refrigerator to chill for 3 hours.
8) Chill it until set.

SERVING
9) On a flat plate, turn out the fruit jelly by running the tip of the knife on the dges of the tin and immersing the tin into hot water.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Molding
Occasion: 
Wedding
Restriction: 
Vegetarian
Interest: 
Party
Preparation Time: 
90 Minutes
Servings: 
6

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