Strawberry and Raspberry Towers with Muscat

A dessert that you will love. Strawberry and raspberry towers with muscat. The photograph of the recipe is shown at the end of the article and it was taken by me.

Ingredients:

1 packet of strawberry-flavor jelly

100ml Muscat wine

1 tablespoon dark rum

225g raspberries

400g strawberries

Method:

1. Tear off the jelly into a heat-proof jug and add 150 ml hand-hot water. Microwave on high for 45 seconds or until the jelly melted. Stir in 125g ice cubes to dilute and cool. Stir in wine and rum.

2. In your molder place a layer of raspberries at the base. Pour over cooled jelly just enough to cover (make sure the berries don’t float).

3. Fast freeze for 15 minutes; cut strawberries crossways and overlap these in a layer on top (two strawberries in one mold). Pour over more jelly, enough just to cover them.

4. Fast freeze or set as before until firm, then pour in the rest of the jelly. Refrigerate for at least six hours or until very firm.

5. To serve, dip each mold briefly into near-boiling water until edges loosen, and invert on to an upturned serving dish; re-chill briefly and serve with remaining fruits and cream.