← Back to Search Results
English
Blackberries in Muscat Jelly

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is unlike anything else: The texture is soft set, so that you know it’s not a liquid but it doesn’t have the heft of a solid. And the acidity of the blackberries within the musky sweetness of the jelly is a further thrill.

What I do is make this in the morning of the evening I want to eat it. It is so straightforward that you can do it groggily at breakfast, no trouble. It doesn’t need so long to set, but I find it easier to work like this.

Yield: Serves 6

Ingredients

  • 2 cups blackberries
  • 5 sheets gelatin
  • 2½ cups Beaume de Venise or other muscat wine
  • ½ cup water
  • 2 tablespoons lime juice
  • ½ cup vanilla sugar or granulated sugar
  • Heavy cream to serve

Directions

Divide the blackberries among 6 glasses; I use old-fashioned champagne saucers with a yield of about ¾ cup each.

Soak the gelatin sheets in a dish of cold water for 5 minutes.

Put the wine, water, sugar, and lime juice in a saucepan, put on the heat, and stir to dissolve the sugar. Bring to a boil and boil for 1 minute before removing the pan from the heat.

Wring out the gelatin sheets and place in a cup. Whisk around ½ cup of the hot liquid into the gelatin sheets in their cup before pouring the gelatin and liquid mixture into the pan of hot liquid, whisking well to mix. Allow to cool a little.

Pour the liquid over the blackberries in their glasses and refrigerate until set, 3–4 hours depending on how cold your fridge is, or overnight.

Serve with some cream in a pitcher, separately.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include heavy cream to serve.

176kcal (9%)
6mg (0%)
27g
3g
0g (0%)
0g
0g (0%)
0g
0g
0mg (0%)
19g
3g
11mg
85mg
5mcg RAE (0%)
12mg (19%)
17mg (2%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?