Blackberries in Muscat Jelly
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK we recommend 3½ teaspoons unflavoured powdered gelatine and for the US 2¾ teaspoons unflavored powdered gelatin. At step 2, put 3 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate — it will swell up and become slightly translucent. At step 4, put 250ml / 1 cup of the hot liquid into a jug and whisk in the gelatine until dissolved. Continue as directed.
For US cup measures, use the toggle at the top of the ingredients list.
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.
If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK we recommend 3½ teaspoons unflavoured powdered gelatine and for the US 2¾ teaspoons unflavored powdered gelatin. At step 2, put 3 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate — it will swell up and become slightly translucent. At step 4, put 250ml / 1 cup of the hot liquid into a jug and whisk in the gelatine until dissolved. Continue as directed.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 16 grams gelatine leaves
- 625 millilitres muscat wine (Beaumes-de-Venise)
- 125 millilitres water
- 30 millilitres fresh lime juice
- 100 grams caster sugar (or vanilla sugar)
- 250 grams blackberries
- double cream (to serve)
- ¾ ounce sheet gelatin (platinum grade)
- 2½ cups muscat wine (Beaumes-de-Venise)
- ½ cup water
- 2 tablespoons fresh lime juice
- ½ cup superfine sugar (or vanilla sugar)
- 9 ounces blackberries
- heavy cream (to serve)
Method
- 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 in a jug, separately.
- Divide the blackberries between 6 glasses; I use old-fashioned champagne saucers with a capacity of about 200ml / ¾ cup each.
- Soak the sheet gelatin (platinum grade) 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 sheet gelatin (platinum grade) and place in a cup. Whisk around 250ml / 1 cup of the hot liquid into the sheet gelatin (platinum grade) 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 in a jug, separately.
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