Servings: 4-6 Preparation time: 20 minutes Setting time: 2-3 hours 300ml fruity white wine e.g. riesling 55g (2 oz) caster sugar 4 gelatin leaves, softened in cold water for 20 mins 300g summer fruits e.g. sliced strawberries, raspberries, blueberries 100ml reduced fat vanilla custard 4-6 scoops Carte D’Or Lemon sorbet Mint leaves to decorate
1. Pour the wine into a saucepan and add sugar. Heat, stirring until sugar has dissolved, but do not boil. 2. Remove gelatin from soaking water and add to hot wine. Whisk until dissolved and then cool. 3. Pour a shallow layer of jelly into 1 large or 4 chilled individual dishes and arrange fruit on top. Place in fridge to set. Repeat in layers, allowing the jelly to set. 4. When the jelly has set, spoon over the custard and top with the lemon sorbet. Decorate with mint leaves. Please consume alcohol responsibly Recipe from Carte D’Or