Raspberries in Wine Jelly with Whipped Cream
Soften the gelatine in cold water. In a bowl, stir the wine with the raspberry juice, and sweeten with sugar to taste.
Squeeze the excess liquid from the gelatine and place in a saucepan. Stir in 2 tablespoons of the wine mixture. Heat the gelatine mixture over low heat until dissolved. Stir into the remaining wine mixture.
Arrange the raspberries in serving cups of bowls. Pour the wine mixture over the berries and refrigerate until set, about 2-3 hours.
In a bowl, whip the cream with the vanilla sugar until stiff peaks form. Dollop cream on top of each portion of jelly and garnish with mint.