Merlot Blueberry Jelly with Vanilla Zabaione

AUTHOR
Shirley Vincent
DIFFICULTY
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 300 g wild blueberries from North America (deep-frozen)
  • 9 sheets red gelatine
  • 500 ml Red wine (e.g. Merlot)
  • 3 Star Anise
  • 2 TABLESPOONS Sugar
  • 100 ml Cranberry nectar
  • 7-10 Tbsp For the Zabaione
  • 1 Vanilla pod
  • 150 ml Milk
  • 2 TABLESPOONS Sherry
  • 2 Egg yolk (L)
  • 2 TABLESPOONS Sugar

Directions

  1. 1

    Defrost the blueberries. Soak gelatine in plenty of cold water. Put 100 ml red wine with star anise and sugar in a pot and reduce by half. Remove star anise. Squeeze the gelatine gently and dissolve in it.

  2. 2

    Add the remaining red wine and cranberry nectar while stirring. Add blueberries. Pour the jelly liquid into a rectangular, cold-rinsed mould (or divide into 4 glasses) and place in the refrigerator for 3-4 hours.

  3. 3

    For the zabaglione, cut the vanilla pod lengthwise just before serving and scrape out the pulp. Pour the milk into a small pot. Add vanilla pulp and vanilla pod. Bring to the boil briefly. Remove the vanilla pod and add the sherry as desired.

  4. 4

    Beat the egg yolks and sugar in a bowl until creamy. Gradually stir in the vanilla milk. Place the bowl on a hot water bath and whip the zabaglione until creamy.

  5. 5

    Turn over blueberry jelly and cut into cubes. Spread the jelly cubes on glasses and add the zabaglione separately or pour over the jelly.

Categories & Tags

Dessertexoticvery easy