June 26, 2015

From www.nigella.com by Nigella Lawson
Serves 6

Ingredients:

1 x 750mls bottle good fruity chardonnay
300 gms raspberries
1 vanilla pod (split lengthwise)
16 gms gelatine leaves
250 gms caster sugar
double cream (to serve)
Method:

1.Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to steep on one side for 15 mins.
2.Soak the gelatine leaves – which you can find in the supermarket these days – in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
3.Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
4.Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
5.Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.
6.Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

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La Femme:

I couldn’t resist putting these alongside the “Tart’s Pasta’ on a recent Advanced Lesson seemed like a match made in heaven – thanks of course to Nigella as ever.  I didn’t use the white Burgundy in the recipe – that would have been a waste, however, guided as ever by the late Keith Floyd I still used a half-decent bottle of Australian Chardonnay to ensure the dessert was delicious, as indeed it was

Le Vin:

Les Crenilles, (Chardonnay), Dureuil Fontaine, Bourgogne AOC, France, 2013, MYR100
or
Vineyard Series, (Cabernet Sauvignon/Malbec/Cabernet Franc), Hayshed Hill, Margaret River, Western Australia, 2012, AUD28

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