Sprinkle the gelatin over ¼ cup of the water in a small bowl. Set aside for a few minutes to rehydrate.
Combine the remaining water and the sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat.
Add the gelatin to the sugar syrup and stir to dissolve. Combine with the wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set.
Once firm, slice the gelée into cubes or break it into rough chunks, then top it with a spoonful of Raspberry Jam with Rose Geranium and a dab of whipped cream.
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