Baking Day: Montbazillac Jelly With Berries

Forget wobbly bunnies and jelly teddies - this is an elegant pudding for gourmet grown-ups from Eric Lanlard's show Glamour Puds.

"Jellies were always an important part of a beautiful dessert display in French society.
Elaborate copper moulds were used to set the desserts, but this one uses a rectangular terrine shape, so it can be sliced and served with beautiful red berries."

Eric

Mine turned out gorgeous!

*Ingredients :
5 leaves of gelatine, soaked in 75ml of cold water
425 ml Montbazilliac wine/ or another sweet wine
1 lemon
1 vanilla pod

*For the fruit:
200g of small strawberries
225g of raspberries
200g of redcurrants, blackcurrants or whitecurrants, left on the stem
100g blueberries

Method:
1. First wash and prepare the berries.
2. In a saucepan place the soaked gelatine leaves, along with the water and heat until the gelatine has dissolved. Then whisk this into the Montbazillac wine, along with the juice of a lemon and the seeds from a vanilla pod.
3. Pour the liquid into a jug and allow it to cool ~ while it cools, arrange a layer of mixed berries on the bottom of a terrine mould, then cover with about half of the wine mixture so that the berries are just covered with the liquid. Place in the fridge and leave to set for about 45 minutes.
4. Once the jelly has set, add the remaining fruits on top of this set jelly layer and pour on the remaining Montbazillac mixture. Place again in the fridge and leave to set.
5. When you are ready to serve, turn out the terrine by dipping the mould very briefly in warm water and inverting it on to a serving dish. Use a very sharp knife (also dipped first into hot water) to cut the jelly into slices. Serve with extra berries.