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Rosy Sake Jelly with Raspberry Sauce

Rosy Sake Jelly with Raspberry Sauce

  • Recipe parson20160119 26781 hqf99x Serves 2
Rated by 23 people
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Indulge in a spectacular dessert with unique flowery, fruity, and boozy flavours.
To read more about the Gekkeikan Masters' Cooking Competition, visit here.


60 ml sake
2 tsp dried rose petals, soaked in sake for 1 hour
100ml water
2 tbsp white granulated sugar
3/4 tsp powder gelatine

raspberry sauce:
2 tbsp sake
50g fresh raspberry
2tsp - 1 tbsp sugar (per your tastes)

2 raspberries
fresh mint leaves

How To Prepare

  1. Heat the water and white granulated sugar in a saucepan on low heat. Melt the sugar completely and turn off the heat when it starts to boil.
  2. Add in the soaked gelatine. Dissolve the gelatine completely and leave the mixture to cool down for 5 minutes.
  3. Sieve the sake to remove the rose petals. Do not press the petals down in the sieve to make sure that the jelly will be clear.
  4. When the saucepan has cooled, pour the infused sake into the mixture. Mix well.
  5. Pour the jelly mixture into two wine glasses.
  6. Chill the glasses in a refrigerator for 2-3 hours until the jelly sets.
  7. Place the raspberries in a small pan and squish them with a fork.  Add sugar as per your tastes and 1 tbsp of water.  Start heating on low heat. When it boils and the fruit has softened, turn off the heat and allow the pan to cool for 5 minutes.
  8. Sieve the raspberries and remove seeds. Add in 2 tbsp of sake and mix well to make the raspberry sauce.  Chill it in a refrigerator until ready to serve.
  9. Pour the chilled raspberry sauce on top of the set jelly. Garnish with fresh raspberries and mint leaves to serve.

Ingredients20160119 26781 1qjvetq



Gekkeikan Gensen Sozai Junmai Sake, 300 ml Low in Stock (only 1 available)