Raspberry Jell-O

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 6
  • 8 sheets Gelatine
  • 600 g Raspberries
  • 150 g Sugar
  • 450 ml Rosé wine

Directions

  1. 1

    Soak gelatine in cold water. Sort raspberries. Bring 500 g raspberries, sugar and 150 ml water to the boil and pass through a sieve.

  2. 2

    Squeeze the gelatine and dissolve in the hot raspberry puree. Stir in wine, pour the whole mixture into a pudding mould (approx. 1 litre capacity) rinsed with cold water and chill overnight.

  3. 3

    Turn the cooled pudding out of the mould and decorate with the remaining raspberries.