Caxton magazines staffEvent planner Rudie Stoop (082 880 9369) and chef Nicky Gibbs (083 731 5208) team up to throw a chic cocktail party. To keep things stress-free, Rudie suggests you set up a buffet table and a self-service bar so your guests can help themselves at leisure
INGREDIENTS
- 8 leaves gelatine
- 750ml Hanepoot wine
- 200g mixed berries including strawberries
METHOD
1. Dissolve the gelatine leaves in 100ml warmed Hanepoot wine. Once it’s dissolved, stir this mixture into the rest of the Hanepoot.
2. Pour a small amount of the Hanepoot jelly mixture into each serving bowl, reserving the rest for later. Place in the fridge until the jelly has set.
3. Once set, divide the berries evenly over the jelly in each bowl and pour the rest of the Hanepoot mixture over the top. Return to the fridge and chill until set. (Setting the jelly in stages will stop the berries from sinking to the bottom of
the dish.)
This recipe makes 9 canapé portions.
