Rosé wine jellies

  • 30 mins cooking
  • Makes 36 Item
  • Print


Rosé wine jellies
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (42g) gelatine
  • 3 cup (750ml) rosé wine
  • 2 tablespoon pouring cream
  • 100 gram white eating chocolate, chopped coarsely
  • 36 rose petals


Rosé wine jellies
  • 1
    Sprinkle sugar and gelatine over 1 cup (250ml) of the wine in large heatproof jug; stand jug in medium saucepan of simmering water. Stir until gelatine dissolves.
  • 2
    Stir remaining wine into gelatine mixture. Pour mixture into two 18-hole (1-tablespoon/ 20ml) flexible jelly moulds. Refrigerate 3 hours or until firm.
  • 3
    Stir cream and chocolate in small heatproof bowl over small saucepan of simmering water until smooth. Refrigerate about 30 minutes, stirring occasionally, until spreadable.
  • 4
    Half-fill shallow baking dish with boiling water; stand jelly moulds in dish about 2 seconds or until jelly begins to come away from side of moulds. Carefully unmould jellies onto tray.
  • 5
    Pipe or spoon chocolate mixture onto jellies; top with rose petals.


Rose, violet, nasturtium and pansy petals are all edible and make beautiful additions to recipes.