Can I Make The Ruby Red Raspberries In Chardonnay Jelly With A Sugar Substitute?

Our answer

Nigella's Ruby Red Raspberries In Chardonnay Jelly (from NIGELLA SUMMER) sits the fresh raspberries in a vanilla-scented jelly (gelatin). The jelly is very softly set so that it is quivering rather than firm.

There are various things that affect how gelatine sets, including alcohol, acidity and fruit enzymes. Sugar can also affect the way that gelatine sets as gelatine is hygroscopic and attracts and retains water molecules. Reducing the sugar will mean that there are more free water molecules for the gelatine to absorb, so the resulting jelly will be too soft and could be slightly liquid. It may be possible to use an artificial sweetener and increase the amount of gelatine used, but unfortunately we have not tried this ourselves and so are unable to give advice on the necessary quantities.