Wine jellies with seasonal fruits


Wine jellies with seasonal fruits

Prep Time: 10 Hours Cooking Time: 10 Mins Total Time: 10 Hours 10 Mins


  • 4 gelatine leaves
  • 1 bottle (750ml) rose wine
  • 400g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 cup diced mango flesh
  • 1 cup diced papaya flesh
  • 100g strawberries, diced
  • 1 kiwi fruit, peeled, diced


  1. Place the gelatine leaves in a bowl of cold water and soak for 5 minutes.
  2. Place the wine and 250g of the sugar in a saucepan. Stir over low heat until sugar dissolves, then remove from heat. Squeeze excess water from gelatine leaves, add to the hot syrup and stir to dissolve.
  3. Pour into six 125ml dariole moulds or glasses and refrigerate overnight.
  4. Place the remaining sugar in a saucepan with 1 cup (250ml) of water and the vanilla bean and seeds. Stir over low heat until sugar dissolves, simmer for 5 minutes, then allow to cool.
  5. Place all the fruit in a bowl and pour the vanilla syrup over the top.
  6. To serve, dip the base of each dariole mould in a bowl of warm water, then turn out the wine jellies onto serving plates. Spoon around the fruit and syrup.