Summer snacks are a piece of cake thanks to Hunter Valley winemaker Gwyn Olsen.
Following the frosé craze, we’re amping it up a notch with a rosé jelly cake, dubbed the Rosélly. Refreshing, simple and flavoursome, your mates will be more than impressed when you rock up to the party with one of these bad boys.
- Approximately 1L of fruity rosé (adjust according to the size of your bundt pan)
- 3 tsp gelatine powder or 9 gelatine leaves
- 50g sugar (per 1000ml of rosé)
- Berries or fruits of your choice – strawberries work brilliantly with rosé
- Combine gelatine powder with 1/4 of the rosé in a bowl and mix well.
- Heat the remaining rosé and 50g of sugar until hot – don’t let it simmer or boil.
- Pour hot rosé into cold rosé/gelatine mixture. Stir until gelatine powder has dissolved.
- Let rosé cool (to about room temperature). In the meantime, chop strawberries and add to the base of the bundt pan.
- Cover berries with jelly mixture. Allow to set overnight in the fridge.
- Dip mould in hot water for five seconds (don’t let water get into the cake). Carefully flip the bundt onto a serving plate, and tada – Rosélly. Enjoy with a handful of fresh berries and a glass of rosé!
To shop exceptional rosé wines, head to Cellarmasters.