RECIPES
Sparkling ruby cabernet jelly with candied lime
By Maggie Beer
24 hours
Preparation Time
4 hours
Cooking Time
8 servings
INGREDIENTS
Sparkling ruby cabernet jelly
750 ml Maggie Beer Sparkling
Ruby Cabernet
250 g caster sugar
8 x 2 g gold strength gelatine leaves
500 g raspberries
Lime jelly
125 ml fresh lime juice, strained
125 ml sugar syrup
3 x 2 g gold strength gelatine leaves
Candied lime
150 g water
150 g caster sugar
2 limes
Miele Accessories
METHOD
Candied limes
- Bring the water and sugar to a boil in a saucepan over high heat, Induction setting 9. Simmer for 2 minutes to form a syrup. Set aside to cool.
- Slice the limes into paper-thin rounds, approximately 1 mm thick. Dip the lime slices into the sugar syrup then arrange onto paper-lined Perforated baking trays. Reserve the sugar syrup for the lime jelly.
- Place the trays into the Warming drawer on Cup setting 1, approximately 40°C and dehydrate for 8 hours. Alternatively, place into a pre-heated Oven on Fan Plus at 60°C for approximately 4 hours.
- Cool on the Baking trays then store in an airtight container until required.
Sparkling ruby cabernet jelly
- Bring the Sparkling Ruby Cabernet and sugar to the boil in a stainless steel saucepan over high heat, Induction setting 8. Simmer until the sugar has dissolved. Remove from the heat and set aside to cool.
- Meanwhile, soak the gelatine in cold water until softened.
- Squeeze the excess water from the gelatine then add to the Ruby Cabernet. Warm over low heat, Induction setting 3. Stir gently until the gelatine is dissolved. Remove from heat and allow to cool.
- Pour a small amount of jelly into your chosen bowl or mould, approximately 1 cm deep. Refrigerate for 15-20 minutes and allow to set.
- Remove from the Refrigerator and top with raspberries. Pour over the remaining jelly mixture and Refrigerate for 3-4 hours to set.
Lime jelly
- Once the Ruby Cabernet jelly has set, prepare the lime jelly.
- Heat the sugar syrup and lime juice in a stainless steel saucepan over medium to high heat, Induction 8, until simmering. Remove from heat and allow to cool.
- Soak the gelatine in cold water until softened.
- Squeeze the excess water from the gelatine then add to the lime syrup. Warm over low heat, Induction setting 3 and stir gently until the gelatine is dissolved. Remove from heat and allow to cool.
- Pour cooled jelly on top of the already set Ruby Cabernet jelly. Refrigerate for 1-2 hours until set.
To serve
- Remove mould/bowl from the Refrigerator. Fill a sink with luke-warm water, approximately 35°C.
- Place moulds into the sink for 1-2 minutes until the jelly pulls away from the mould.
- Remove the mould from the water and dry on a cloth before inverting onto a serving plate.
- Serve with candied lime and biscotti.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
