Apple and pink gin jelly with mascarpone

Served with a creamy honey mascarpone mixture, this fruity jelly is an impressive dessert. Top it with crushed shortbread for some added crunch.



Note: + standing, 15 mins cooling & 4 hours setting time



  • 1 1/2 tbs gelatine powder
  • 4 cups (1L) apple juice
  • 1/2 cup (125ml) pink gin or cranberry juice
  • 125g raspberries
  • 250g strawberries, halved
  • 1 white peach, stoned, cut into wedges
  • 1 white nectarine, stoned, cut into wedges
  • 500g mascarpone
  • 2 tbs honey
  • 1 passionfruit, halved
  • Halved strawberries, extra, to serve
  • Raspberries, extra, to serve
  • 6 shortbread biscuits, crushed



Place 1/2 cup (125ml) water in a bowl and sprinkle over the gelatine. Set aside for 1 min to soak.


Place apple juice in a saucepan over high heat and bring to the boil. Reduce heat to low. Add the gin or cranberry juice and gelatine mixture and stir until the gelatine dissolves completely. Set aside for 15 mins to cool.


Place the raspberries, strawberry, peach and nectarine in an 8-cup (2L) glass serving dish. Pour over the apple juice mixture and place in the fridge for 3-4 hours or until the jelly is set.


Whisk the mascarpone and honey in a bowl until soft peaks form. Spoon mascarpone mixture over jelly mixture. Drizzle with passionfruit pulp. Top with extra strawberry and extra raspberries. Sprinkle with shortbread to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.