Individual Berry-Jelly Molds

• 2 14 cups rose wine (semisweet or fruity, 500 ml)
• 3 12 ounces superfine sugar (100 ml)
• 1 tablespoon gelatin (15 ml)
• 3 cups mixed fresh berries (750 ml)
• 2 teaspoons vanilla

1. Heat the rose wine, sugar and gelatine powder over gentle heat, stirring, until the sugar and gelatine have dissolved completely.
2. Do not cook!
3. Remove from heat and allow to cool until warm, and not actually setting.
4. Divide the berries (strawberries, gooseberries, raspberries - blueberries tend to discolour the jelly) between 4 or 6 ramekins or molds.
5. Pour the warm gelatine mixture over the berries.
6. Refrigerate (about 2 hours) to set.
7. It's easiest to put the molds on a flat plate or tin.
8. Prep time does not include the setting time.
9. Turn out carefully on serving plates, and serve as suggested with ice cream and a shortbread cookie.

rose wine, sugar, gelatin, berries, vanilla

Taken from www.food.com/recipe/individual-berry-jelly-molds-290223 (may not work)