Soak the gelatine in cold water.
Heat a quarter of the wine and all of the sugar in a pan over a low heat.
Squeeze out the excess water from the gelatine and whisk it into the warming wine until it has thoroughly dissolved. Add the rest of the wine, remove from the heat and set aside.
Place 5 raspberries into each of 4 savarin moulds then pour in the gelatine and wine mixture. Chill until set.
Serve your Raspberry and Sparkling Wine Jellies with raspberry sauce and raspberry sorbet then garnish with more fresh raspberries and mint sprigs.
Soak the gelatine in cold water.
Heat a quarter of the wine and all of the sugar in a pan over a low heat.
Squeeze out the excess water from the gelatine and whisk it into the warming wine until it has thoroughly dissolved. Add the rest of the wine, remove from the heat and set aside.
Place 5 raspberries into each of 4 savarin moulds then pour in the gelatine and wine mixture. Chill until set.
Serve your Raspberry and Sparkling Wine Jellies with raspberry sauce and raspberry sorbet then garnish with more fresh raspberries and mint sprigs.
