Preparation time : 15 minutes
Resting time : overnight or a few hours

Ingredients (serves 4)

  • 240g raspberries
  • 1 bottle of Loupiac wine (75cl)
  • 8-10 gelatine leaves
  • Brown sugar (to decorate)

Preparation

Open the Loupiac and pour into a bowl.

Place the gelatine leaves to soften on a baking tray and add around 2 tbsp of cold water. Once soft, melt the leaves in a pan over a gentle flame until completely dissolved.

Add the dissolved gelatine to the wine. Allow to set in a cool place.

To serve

When set, scrape a fork along the surface of the gelatine to make crystals. Place the raspberries in a shallow dish or round bowl and with dust with brown sugar.

Add the gelatine crystals over the raspberries and decorate with a sprig of mint.

Food and wine pairing

This really simple, fresh and flavour-packed dessert finds a natural ally in Chateau de Ricaud Loupiac, which is rich, flavoursome and delicately perfumed, and culminates in a refreshing, vibrant finish.

Top Tips from the Chef

1. It is important to choose a good wine for the gelee, whose many qualities can be found in the results.
2. You can vary this recipe by using a mix of red berry fruits and/or tropical fruits.