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- 22:00 - The Hairy Bikers' Food Tour of Britain - Argyll and Bute
- Prep time:
- 45 min, plus 3 hrs setting time
- Cook time:
- 15 min
Nigella Lawson serves heavenly wine-soaked raspberries in fragrant, just-set jelly - it's a dessert that lives up to its title
1. Place the wine and berries in a bowl and allow to steep for half an hour.
2. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
3. Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes.
4. Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves; allow to boil if you want to lose the alcohol.
5. Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
6. Place the raspberries, equally, into 6 flattish, clear glass serving bowls, and pour the strained wine over the top.
7. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving. Serve with some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.
- 1 bottles white wine, such as Chardonnay choose a good fruity variety
- 300 g raspberries
- 1 vanilla pods, split lengthways
- 5 sheets leaf gelatine
- 250 g caster sugar
- 1 cartons double cream, to serve
Tips and suggestions
- You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.
This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.