Rosé Gelée With Raspberry Ripple Ice Cream - cooking recipe

Ingredients

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

Preparation

Make the gelee: Combine wine and sugar in a saucepan. Stir over medium heat for 4-5 mins, until sugar dissolves.
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.
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.
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.
Stir pulp through ice-cream, creating swirls. Transfer to an airtight container and freeze until firm.
Serve chilled gelees with raspberry ice cream and more berries.