Berry Muscat Jelly

Instructions

1. 1

   In a bowl, sprinkle the gelatin over 60 ml (1/4 cup) of juice. In a saucepan,

2. 2

   heat the remaining juice. Add the bloomed gelatin mixture. Stir until the gelatin has melted. Remove from the heat. Add the muscat and let cool.

3. 3

   Pour 125 ml (1/2 cup) of the juice into a 20 x 10-cm (8 x 4-inch) loaf pan

4. 4

   or divide in 8 125 ml (1/2 cup) ramekins. Refrigerate for 1 hour. Place the fruit over the set gelatin. Top with the remaining juice. Refrigerate for 5 hours.

5. 5

   Loosen the dessert by dipping the loaf pan or ramekins in hot water for about 30 seconds to 1 minute.

6. 6

   Slice the terrine or serve the individual portions of jelly.