Cherry, Apple & Sauterns Jelly

I made these beautiful jellies last week, not a special occasion - just Tuesday night supper with ma & pa. There is something radiant about transparent sweet wine engulfing fresh fruit that makes this pudding seem almost too sophisticated for your average Tuesday night. 

Cherry, Apple & Sauterns Jelly

Prep Time – 20 minutes
Setting Time – 3-4 hours

Makes 4 x 250ml glasses

4 leaves of gelatin (enough to set 525ml)
37.5cl Muscat (or any other pudding wine)
1 tbsp caster sugar
150ml fizzy water
150g cherries, pitted plus a 4 to garnish
1/2 green apple, cored and thinly sliced

1/ Soak the gelatine in cold water for 5 minutes or so.  The texture of the leaves will change from solid glass window panes to pliable, see through jelly. Remove from the liquid and squeeze with your hands to remove as much liquid as possible.
2/ Pour the Muscat into a pan and heat gently, not allowing the liquid to simmer. Remove from the heat when the sugar has dissolved and stir in the softened leaves until they have all but disappeared.
3/ Allow to cool slightly until the mixture begins to thicken (about 10 minutes) - this will help will help the fruit to be suspended in your glasses rather than just float to the top.
4/ Place a dense cluster of fruit at the base of your glasses and gently pour over an inch or so of liquid. As the fruit begins to float, stop and place the glasses in the fridge. After about 30 minutes pour the remaining jelly over the fruit (and garnish with a whole cherry. Allow to set for 3-4 hours.

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