Berries in Aspic

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	8 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

4 sheets white gelatine, soaked for 5 min
0.5 ½ lemon (s), including the juice
250 ml grape juice, red
1 ½ tablespoon sweetener, liquid
50 ml white wine
250 g berries as desired, also mixed

Instructions

Heat the grape and lemon juice as well as the wine, add the sweetener and soaked gelatine. Stir until the gelatin is dissolved. Then put the liquid in the refrigerator for about 1 hour, stirring occasionally.
In the meantime, prepare the berries, halve or quarter large fruits such as strawberries. Then mix the berries with the gelling liquid and fill the bundt cake molds. Let stand in the refrigerator overnight.
To remove the berry jelly from the molds, briefly dip the silicone molds in hot water before turning them over.
If you don`t like wine, you can replace it with grape juice.
Vanilla sauce goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.