No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rose Gelee with Red Berries

Serve these desserts in 4-ounce glasses.

  • Yield: Makes 10
Rose Gelee with Red Berries

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


  1. 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.

  2. Fill each of 10 glasses with about 1/4 cup berries topped with about

  3. 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.

Reviews (0)