Nigella Lawson's Blackberries in Muscat Jelly
Serves 6 - Recipe sourced from nigella.com
"This is unlike anything else: the texture is soft set, so 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 to 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."
16 grams gelatine leaves
625 millilitres Muscat (Pfeiffer Rutherglen Muscat)
125 millilitres water
30 millilitres lime juice
100 grams caster sugar (or vanilla sugar)
250 grams blackberries
double cream (to serve)
Divide the blackberries between 6 glasses; I use old-fashioned champagne saucers with a capacity of about 200ml / ¾ cup each. Soak the gelatine leaves in a dish of cold water for 5 minutes.
Put the wine, water, sugar and lime juice in a saucepan over a lowish heat and stir to dissolve the sugar. Bring to the boil and boil for 1 minute before removing the pan from the heat.
Wring out the gelatine leaves and place in a cup. Whisk around 250ml / 1 cup of the hot liquid into the gelatine leaves in their cup before pouring the gelatine and liquid mixture into the pan of hot liquid, and 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 and a chilled glass of Pfeiffer Rutherglen Muscat.