Moscato & Berry Jelly
We love making this recipe in the summer – it’s a great way to show off our Pig & d’Pooch Moscato and make the most of the abundant local berries at this time of year. Inspired by ABC Radio recipe written by Wendy Taylor many years ago, it has become a firm favourite with us in the warmer months.
Serves 8-10
Preparation time: 30 minutes, plus chilling time
Ingredients
2tbsp gelatine
500ml Pig & d’Pooch Moscato
1/3 cup caster sugar
2 strips orange rind
2 tbsp lemon juice
500g strawberries, sliced
500g raspberries
Method
Place 1/3 cup water and gelatine in a heat-proof bowl over a small saucepan of simmering water and stir until gelatine dissolves.
Combine half of the moscato, sugar, orange rind and lemon juice in small saucepan. Stir over medium heat until sugar dissolves, then bring to then boil.
Remove orange rind and discard, stir in gelatine mixture, and add remaining Moscato. Cool to room temperature.
Pour 1/3 cup of jelly mixture into an oiled 22cm cake tin, and refrigerate until set (10 mins).
Top jelly with berries, then pour 200ml of jelly mixture over fruit (it won’t completely cover the fruit). Place a sheet of plastic wrap directly over fruit mixture and then a 22cm dinner plate. Weigh plate down with cans of food.
Refrigerate until set, remove plate and plastic wrap.
Heat reserved jelly slightly to make it liquid again if necessary. Pour over berries, cover with plastic wrap and refrigerate overnight until set.
