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Holm Oak Vineyards

Bec Duffy
18 January 2019 | Bec Duffy

Moscato & Berry Jelly


Serves 8-10
Preparation time: 30 minutes, plus chilling time


2tbsp gelatine
500ml Pig & d’Pooch Moscato
1/3 cup caster sugar
2 strips orange rind
2 tbsp lemon juice
500g strawberries, sliced
500g raspberries


  1. Place 1/3 cup water and gelatine in a heat-proof bowl over a small saucepan of simmering water and stir until gelatine dissolves.
  2. Combine half of the moscato, sugar, orange rind and lemon juice in small saucepan. Stir over medium heat until sugar dissolves, then bring to then boil.
  3. Remove orange rind and discard, stir in gelatine mixture, and add remaining Moscato. Cool to room temperature.
  4. Pour 1/3 cup of jelly mixture into an oiled 22cm cake tin, and refrigerate until set (10 mins).
  5. Top jelly with berries, then pour 200ml of jelly mixture over fruit (it won't completely cover the fruit). Place a sheet of plastic wrap directly over fruit mixture and then a 22cm dinner plate. Weigh plate down with cans of food.
  6. Refrigerate until set, remove plate and plastic wrap.
  7. Heat reserved jelly slightly to make it liquid again if necessary. Pour over berries, cover with plastic wrap and refrigerate overnight until set.


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