Sparkling Ruby Cabernet Jelly with Cherries
Step 1: Bring the Sparkling Ruby Cabernet to a boil in a non-reactive saucepan to heat through. Turn off the heat and stir in the sugar until dissolved.
Step 2: Soften the gelatine leaves in a small bowl of cold water for 5 minutes. Squeeze all the moisture from the leaves. Add the softened leaves to the cooled Sparkling Ruby Cabernet mixture and stir over a low heat just enough to dissolve the gelatine, then remove from the heat and allow to cool.
Step 3: Pour a little of the cooled jelly mixture into the base of your chosen bowl or mould (it should hold about 2 litres) and allow it to just set in the refrigerator.
Step 4: Arrange a layer of cherries on top, then add a little more jelly to cover the fruit. Refrigerate until set.
Step 5: Continue to build up the layers of cherries by allowing them to set in the jelly before adding more. This will ensure the cherries are evenly dispersed through the jelly. (If the remaining jelly starts to become too firm before you need it, simply warm it a little and then allow it to cool before adding the next layer of jelly and cherries.) Refrigerate until completely set.
Step 6: Spoon the jellied cherries from the bowl, or turn out the jelly by dipping the base of the mould into hot water and then inverting it over a waiting plate.
Step 7: Serve with runny cream.