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Pinnochio Moscato Jelly

A 'grown up' jelly created by the team at Crittenden Estate - they do love their wine! The dessert is worthy of any dinner party!

INGREDIENTS - SERVES 4

500ml Pinocchio Moscato 
1 tablespoon sugar 
3 sheets gelatine 

METHOD

Combine the moscato and sugar in a heavybased saucepan and heat gently until the sugar has completely dissolved. Soak the gelatine sheets in cold water for 2 minutes until soft. Remove the sheets from the water and squeeze to remove the excess water. Add to the hot moscato and stir to dissolve completely. Divide the jelly mixture evenly among 8 x 100ml dariole moulds and refrigerate for about 2 hours until set. 

TO SERVE
Serve for dessert with your favourite cake and a dollop of cream, or just eat on its own

MATCHED BEVERAGE
Pinocchio Moscato 

ABOUT CRITTENDEN ESTATE
Established, owned and operated by two generations of the Crittenden family, Crittenden Estate is known for its cutting edge and interesting alternative varieties as well as the widely acclaimed traditional varieties that the Peninsula is known for – Pinot Noir and Chardonnay. 
25 Harrisons Road , Dromana
Tel: (03) 5981 9555 
www.crittendenwines.com.au

 

 
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Categories: Things To Do, Wine Food Farmgate, Recipes, Food & WineNumber of views: 1980

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