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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


  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.

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