serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Local
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
These vineyards are trying to make their way back after the bushfires last year, so I’m happy to use the pink wine any way I can.
Ingredients
- 3 leaves titanium-strength gelatine
- 450 ml rosé wine
- 75 g (⅓ cup) caster sugar
- 1-2 tbsp rosewater
- 50 ml whipping cream
- 1 tbsp icing sugar mixture
- ½ tsp vanilla bean paste
- 125 g raspberries
Chilling time: 6 hours
Instructions
- Put the gelatine leaves in a bowl with cold water and leave to soften for a few minutes. Squeeze out the excess water.
- Place the wine and sugar into a saucepan and stir over medium heat until the sugar dissolves. Slowly heat, removing the pan from the heat when the first bubbles rise.
- Stir the squeezed gelatine into the sweetened wine until dissolved. Add the rosewater. Pour into two wine glasses and allow to set for 6 hours.
- Just before serving, lightly beat the cream with the icing sugar and vanilla paste until soft peaks form. Spoon the vanilla cream on top of the jellies and top with raspberries.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Local
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
These vineyards are trying to make their way back after the bushfires last year, so I’m happy to use the pink wine any way I can.
