Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Rose Jelly with Mixed Berries and Violet Flowers Recipe

 Rose Jelly with Mixed Berries Photo : Jackie Cameron

Rose Jelly with Mixed Berries
Photo : Jackie Cameron

Rose Jelly with Mixed Berries and Violet Flowers

 Jackie Cameron Head Chef

Jackie Cameron
Head Chef

My first position, after training, saw me for a few months heading the pastry section at Mount Grace Hotel and Spa in the Magaliesberg. Whenever I was overwhelmed with numbers I always fell back on my sanity saver. Wine jelly was the quickest and easiest dessert to add to an already groaning dessert buffet. Serve this rosé-champagne-violet-and-fruit jelly with a ball of vanilla-bean ice cream. It is the perfect finish to a hot summer’s lunch.

Make : 4 terrine moulds

Ingredients :

  • 400ml Rose Sparkling Wine
  • 4 sheets Gelatine, slaked in water
  • 125m White Sugar (this amount will varies depending on the wine and fruit used, go by taste)
  • 700gr Mixed Frozen Berries, defrosted
  • 12 x Violet Flowers

Method :

  1. Heat the rose and sugar in a small saucepan, stirring until the sugar has dissolved, bring to the boil. Whisk in the gelatine sheets and strain the mixture, set aside to slightly cool down.
  2. Take 4 terrine moulds (4.5cm x9cm with a height of 3.5cm), spray and cook them, then line with cling wrap.
  3. Place the violet flowers at the base, use 3 flowers per terrine mould.
  4. Place about 15ml of the rose mixture in the mould and place this into the fridge to slightly set for about 15 minutes.
  5. Then top with berries and rose liquid, place into the fridge to set overnight.
  6. Serve with Vanilla Bean Ice Cream and fresh Violet Flowers.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713