Recipe: Summery Rose wine jelly, Roselly

Let them eat cake! Marie Antoinette would probably have loved this beautiful jelly cake made with Rose? wine – it was famously the French who started the Rose trend, and tend to sip it in the summer.


Approximately 1000ml of fruity Rose, such as Gwyn’s Hunter Collective Olsen Rose (adjust according to the size of your bundt pan)

3 tsp gelatine powder or 9 gelatine leaves

50g sugar (per 1000ml of Rose?)

Berries or fruits of your choice – with this particular Rose, strawberries work brilliantly

Hunter Collective Olsen Ros 2016


Step 1. Combine gelatine powder with 1/4 of the Rose in a bowl and mix well.

Step 2. Heat the remaining Rose and 50g of sugar until hot –don’t let it simmer or boil (you don’t want the alcohol to evaporate or flavours of the Rose

Step 3. Pour hot Rose into cold Rose/gelatine mixture. Stir until gelatine powder has dissolved.

Step 4. Let Rose cool (to about room temperature). In the meanwhile, chop strawberries and add berries to the base of the bundt pan. Cover bundt with jelly mixture. Allow to set overnight in the fridge.

Step 5. 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 – Roselly cake.

Step 6. Enjoy with a handful of fresh berries and a glass of Rose!

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