Approximately 1000ml of fruity Rosé, such as Gwyn’s Hunter Collective Olsen Rosé (adjust according to the size of your bundt pan)
3 tsp gelatine powder or 9 gelatine leaves
50g sugar (per 1000ml of Rosé)
Berries or fruits of your choice – with this particular Rosé, strawberries work brilliantly
Combine gelatine powder with 1/4 of the Rosé in a bowl and mix well.
Heat the remaining Rosé and 50g of sugar until hot –don’t let it simmer or boil (you don’t want the alcohol to evaporate or flavours of the Rosé. Pour hot Rosé into cold Rosé/gelatine mixture. Stir until gelatine powder has dissolved.
Let Rosé cool (to about room temperature). In the meanwhile, chop strawberries and add berries to the base of the bundt pan. Cover bundt with jelly mixture. Allow to set overnight in the fridge.
Dip mould in hot water for five seconds (don’t let water get into the cake). Carefully flip the bundt onto a serving plate, and tada – Rosélly cake. Enjoy with a handful of fresh berries and a glass of Rosé!