Happy New Year and welcome to the “In the Pink” blog!
We doubt that you have any leftover Rosé wine from the silly season but in case you do, why don’t you make this delicious Rosé Jelly our friends at Good magazine came up with for their summer issue.
By: Sarah Heeringa
Photographer: Aimee Magne
A richly coloured paste with a delicate rosé flavour that is ideal for your summer cheese board.
- 1 1/2 cups Rosé wine
- 5 tbsp glucose syrup
- 1 tbsp lemon juice
- 1/8 tsp citric acid
- 2 tbsp powdered gelatine
Pour the Rosé wine and glucose syrup into a medium-sized saucepan and bring it to the boil.
Add the citric acid and continue boiling the liquid for approximately 10 minutes until it is reduced to 3/4 cup. (Keep a measuring cup handy to measure the liquid as you reduce it). Slowly add the gelatine, stirring to fully dissolve any lumps.
Pour the mixture into a small plastic container in the shape you want the paste to form. Allow to cool.
Cover and place in the fridge overnight.
To serve, turn the paste out of the container onto a platter.
You can find more delicious recipes on the Good mag website.