Rosé Gelée With Raspberry Ripple Ice Cream

• None None For the Gelee
• 1 None (750-ml) bottle rose wine
• 1/2 cup sugar
• 1/2 tbsp powdered gelatin
• 1/2 lb assorted berries, plus more, to serve
• None None For the Berry Ripple Ice Cream
• 2 cups vanilla ice cream, softened
• 1/3 cup raspberries, thawed if frozen

1. Make the gelee: Combine wine and sugar in a saucepan. Stir over medium heat for 4-5 mins, until sugar dissolves.
2. Pour 1/4-cup hot wine into a small heatproof bowl. Whisk gelatin into mixture vigorously with a fork until dissolved. Whisk gelatin mixture into remaining wine mixture. Cool for 10 mins.
3. Divide mixed berries evenly among four 8-oz glasses. Pour gelee mixture over. Cover and chill in the fridge for 4 hours or until set.
4. Make the berry ice cream: Spoon ice cream into a large bowl. Process or mash raspberries until smooth. Push through a fine sieve with the back of a large spoon and discard seeds.
5. Stir pulp through ice-cream, creating swirls. Transfer to an airtight container and freeze until firm.
6. Serve chilled gelees with raspberry ice cream and more berries.

rosue wine, sugar, powdered gelatin, assorted berries, ripple, vanilla ice cream, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/29178 (may not work)