Ingredients
Method
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.
Note
