Rose Gelee with Red Berries
Serve these desserts in 4-ounce glasses.
- Yield: Makes 10
Source: Martha Stewart Weddings, Summer 2012
- 1 bottle rose wine (750 ml)
- 1/2 cup plus 1 tablespoon sugar
- 3 teaspoons powdered unflavored gelatin (from two 1/4-ounce packages)
- 2 1/2 cups cold mixed red berries, such as raspberries, currants, and strawberries (about 1 pound)
- 1 cup heavy cream
Bring 1 cup rose and 1/2 cup sugar to a boil in a small saucepan. Remove from heat and let cool completely. In a small bowl, sprinkle gelatin over 1/2 cup cold water; allow to soften, 5 minutes. Place the bowl over a pot of simmering water until gelatin is dissolved. Combine gelatin, rose-sugar mixture, and the remaining rose.
Fill each of 10 glasses with about 1/4 cup berries topped with about
Beat heavy cream in the bowl of a mixer with 1 tablespoon sugar until stiff peaks form, 5 to 6 minutes. Top gelee with the cream in a quenelle shape (using spoons), or transfer the cream to a pastry bag and top. Garnish with more berries.