Rosé jelly

Rosé jelly

A richly coloured paste with a delicate rosé flavour that is ideal for your summer cheese board. 

Words and styling Sarah Heeringa. Photography Aimee FInlay-Magne

  • 1 1/2 cups Rosé wine
  • 5 tbsp glucose syrup
  • 1 tbsp lemon juice
  • 1/8 tsp citric acid
  • 2 tbsp powdered gelatine

Pour the Rosé wine and glucose syrup into a medium-sized saucepan and bring it to the boil.

Add the citric acid and continue boiling the liquid for approximately 10 minutes until it is reduced to 3/4 cup. (Keep a measuring cup handy to measure the liquid as you reduce it). Slowly add the gelatine, stirring to fully dissolve any lumps.

Pour the mixture into a small plastic container in the shape you want the paste to form. Allow to cool.

Cover and place in the fridge overnight.

To serve, turn the paste out of the container onto a platter. 

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