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White Mulberry, Blackberry and Moscato Jelly
serves 8

A bit tricky to perfect, only because it requires patience to set each layer, but the beauty is that this dessert can be made entirely the day before and is such a show off ballerina that wows even the most sophisticated crowd. The gelatine component is designed for a warmish day or room and being able to stand the dessert at room temperature for about 30 minutes without it collapsing.

for the Moscato jelly
750g Moscato
roughly 2 cups of ice
30g GOLD gelatine

other
2 punnets of white mulberries, stalks removed
20g caster sugar
500g wild blackberries
6 oranges, peeled and segmented with a very sharp knife

½ a bag of ice
couple teaspoons sweet oil or vegetable oil
pouring cream – optional

essential
a show off mould of some kind

Method
Add the 20g of caster sugar to the white mulberries and very gently toss them over. If you are using frozen blackberries, set a colander in a bowl and reserving the juice for the fruit compote, drain the blackberries.

for the Moscato jelly
Put the ice into a bowl and add a couple of cups of cold water. Working a sheet at a time out the gelatine into the ice water. Put about a cup of the Moscato into a small saucepan and heat through. Squeeze out the gelatine and whisk it into the hot Moscato. When you are satisfied that the gelatine is dissolved mix into the cold Moscato. Strain off to make sure that the gelatine has been completely incorporated.

to assemble the jelly
Put the ½ bag of ice into a container large enough to hold the mould with about 10 cm space around the mould. Oil the mould and set it straight in the ice. Add 2 cups of water.

Add a 5 mm layer of the Moscato jelly an allow it to set completely and then proceed to layer fruit and jelly, ensuring that the jelly sets the fruit before covering it or it will float from its position.

When the jelly is fully set, cover and refrigerate until ready to serve.

Add the orange segments to the remaining blackberries and reserved blackberry juice.

to serve
Carefully unmould the jelly onto a serving plate and serve with the compote and pouring cream (if you so desire).




the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.