This delicious and simple Nigella Blackberries in Muscat Jelly is the perfect dessert for any occasion. With its creamy texture and refreshing fruit, this quick treat is made using just a few ingredients like muscat wine and fresh lime juice. You can easily adjust the recipe to suit your taste, making it a versatile and elegant choice.
Ingredients Needed:
- 16 grams of gelatine leaves
- 625 millilitres muscat wine (Beaumes-de-Venise)
- 125 millilitres water
- 30 millilitres of fresh lime juice
- 100 grams caster sugar (or vanilla sugar)
- 250 grams blackberries
- double cream (to serve)
How To Make Blackberries In Muscat Jelly?
- Prepare the Glasses: Divide the 250g blackberries between 6 glasses (each about 200ml capacity). Old-fashioned champagne saucers work well.
- Soak the Gelatine: Soak the 16g gelatine leaves in a dish of cold water for 5 minutes.
- Make the Jelly Base: Put 625ml muscat wine, 125ml water, 100g caster sugar (or vanilla sugar), and 30ml lime juice in a saucepan. Heat gently, stirring to dissolve the sugar. Bring to a boil and cook for 1 minute before removing from heat.
- Dissolve the Gelatine: Wring out the soaked gelatine leaves and place them in a cup. Add 250ml of the hot liquid to the gelatine, whisking until dissolved. Pour the gelatine mixture into the saucepan with the rest of the liquid and whisk to combine.
- Cool and Set: Let the jelly mixture cool slightly before pouring it over the blackberries in the glasses. Refrigerate for 3-4 hours, or overnight, until set.
- Serve: Serve with double cream on the side for pouring over the jelly.
Recipe Tips:
- Use Fresh Blackberries: Fresh blackberries will give the jelly a more vibrant flavor and texture. Avoid frozen berries for the best results.
- Let the Jelly Cool Before Pouring: Allow the jelly mixture to cool slightly before pouring it over the blackberries to prevent them from being crushed.
- Be Patient with the Gelatine: Ensure the gelatine is completely dissolved before adding it to the mixture to avoid lumps in the jelly.
- Refrigerate Overnight for Best Results: While 3-4 hours can set the jelly, letting it refrigerate overnight will result in a firmer and more perfect texture.
- Serve with Cream for Extra Richness: Adding double cream on the side enhances the dessert and adds a lovely creamy contrast to the jelly.
How To Store Leftovers?
Allow the jelly to cool to room temperature, then cover and store it in the fridge for 2-3 days.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 100mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 1g
Try More Nigella Lawson Recipes:
Nigella Blackberries In Muscat Jelly
Description
This delicious and simple Nigella Blackberries in Muscat Jelly is the perfect dessert for any occasion. With its creamy texture and refreshing fruit, this quick treat is made using just a few ingredients like muscat wine and fresh lime juice. You can easily adjust the recipe to suit your taste, making it a versatile and elegant choice.
Ingredients
Instructions
- Prepare the Glasses: Divide the 250g blackberries between 6 glasses (each about 200ml capacity). Old-fashioned champagne saucers work well.
- Soak the Gelatine: Soak the 16g gelatine leaves in a dish of cold water for 5 minutes.
- Make the Jelly Base: Put 625ml muscat wine, 125ml water, 100g caster sugar (or vanilla sugar), and 30ml lime juice in a saucepan. Heat gently, stirring to dissolve the sugar. Bring to a boil and cook for 1 minute before removing from heat.
- Dissolve the Gelatine: Wring out the soaked gelatine leaves and place them in a cup. Add 250ml of the hot liquid to the gelatine, whisking until dissolved. Pour the gelatine mixture into the saucepan with the rest of the liquid and whisk to combine.
- Cool and Set: Let the jelly mixture cool slightly before pouring it over the blackberries in the glasses. Refrigerate for 3-4 hours, or overnight, until set.
- Serve: Serve with double cream on the side for pouring over the jelly.
Notes
- Use Fresh Blackberries: Fresh blackberries will give the jelly a more vibrant flavor and texture. Avoid frozen berries for the best results.
- Let the Jelly Cool Before Pouring: Allow the jelly mixture to cool slightly before pouring it over the blackberries to prevent them from being crushed.
- Be Patient with the Gelatine: Ensure the gelatine is completely dissolved before adding it to the mixture to avoid lumps in the jelly.
- Refrigerate Overnight for Best Results: While 3-4 hours can set the jelly, letting it refrigerate overnight will result in a firmer and more perfect texture.
- Serve with Cream for Extra Richness: Adding double cream on the side enhances the dessert and adds a lovely creamy contrast to the jelly.
Nigella Blackberries In Muscat Jelly