Raspberries in Moscato Jelly

4hr 20m
Preparation/cooking time: ca. 20m + Refrigerate: ca. 240m

For 4 people

Nutritional Information

Contains 558 Kcal, 10g Protein, 86g Carbohydrates, 0g Fat


  • 150 g frozen raspberries, defrosted
  • 1.5 dl water
  • 9 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • 2 tbsp. elderflower syrup
  • 5 dl sparkling wine (e.g. Moscato or Rimuss)

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  • Divide the raspberries into the prepared moulds and freeze for approx. 15 mins. Bring the water and syrup to the boil then remove the pan from the heat. Stir in the gelatine, pour through a sieve into a litre measure, allow to cool for approx. 10 mins. Remove the foam. Pour in the Moscato, stir well. Half-fill the moulds with the liquid. Refrigerate for 15 mins. Remove, pour in the remaining liquid to just below the rim, cover and leave to set in the fridge for about 4 hours.
  • Puree the raspberries with the syrup, press through a sieve.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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