Summer snacks are a piece of cake thanks to Hunter Valley winemaker Gwyn Olsen.
Following the frosé craze, we’re amping it up a notch with a rosé jelly cake, dubbed the Rosélly. Refreshing, simple and flavoursome, your mates will be more than impressed when you rock up to the party with one of these bad boys.
Ingredients
- Approximately 1L of fruity rosé (adjust according to the size of your bundt pan)
- 3 tsp gelatine powder or 9 gelatine leaves
- 50g sugar (per 1000ml of rosé)
- Berries or fruits of your choice – strawberries work brilliantly with rosé
Method
- Combine gelatine powder with 1/4 of the rosé in a bowl and mix well.
- Heat the remaining rosé and 50g of sugar until hot – don’t let it simmer or boil.
- Pour hot rosé into cold rosé/gelatine mixture. Stir until gelatine powder has dissolved.
- Let rosé cool (to about room temperature). In the meantime, chop strawberries and add to the base of the bundt pan.
- Cover berries with jelly mixture. Allow to set overnight in the fridge.
- Dip mould in hot water for five seconds (don’t let water get into the cake). Carefully flip the bundt onto a serving plate, and tada – Rosélly. Enjoy with a handful of fresh berries and a glass of rosé!
To shop exceptional rosé wines, head to Cellarmasters.
