Urgent: Nigella's Slut Red Raspberries in Chardonnay Jelly

[DeliciouslyLekker]

Thing has been in fridge for over an hour now and is still completely liquid. Has anyone made this recipe before? I added 5 sheets of gelatine as per the instructions. Perhaps the size of the gelatine sheets she mentioned is a bit bigger and I should've added more?

Dinner party tonight so either need to save this (preferably, was a very nice bottle of chardonnay!) or need to run out and buy ice cream;)

[jgm]

If it doesn't firm up, call it a cold fruit dessert soup, and how would anybody know it wasn't perfect?

[dougal]

Thing has been in fridge for over an hour now and is still completely liquid. Has anyone made this recipe before? I added 5 sheets of gelatine as per the instructions. Perhaps the size of the gelatine sheets she mentioned is a bit bigger and I should've added more?

...

The recipe seems to say "Allow to set in the fridge for at least 3 hours, though a day would be fine ... "

http://www.nigella.com/recipe/recipe_detail.aspx?rid=291

Don't panic, judging by the comments on that page, it seems to work reliably.

If it doesn't happen to set for you today, I'd blitz it, strain it, return it to the fridge, and then (as suggested) offer it as a fruit soup. Should taste fine ...

Edited July 6, 2010 by dougal (log)

[ChickenStu]

The acidity of the wine will affect set up time on the gelatin. Give it time.

[DeliciouslyLekker]

It was still completely liquid after 2.5 hours so i warmed part of it and added 2 more leaves of gelatine. We 'ate' it after 2 extra hours of chilling. It was somewhat jelly-ish but definitely not enough. I would probably add another leaf or two next time (total of 8-9 Dutch-sized gelatine leaves).

Thanks;)

[Lisa Shock]

The leaves have varying strengths, and the two of you may have been using different sorts. That said, it's always best to allow 24 hours for this sort of dessert to set properly.