These jellies are even better served with some heavy cream poured in after the first bite.

1, 750 mL bottle rosé or fruity white wine

1 1/4 cups (300 mL) sugar

1 vanilla bean

10 g gelatin (5 leaves or 1 sachet)

2 1/2 cups (625 mL or 300g) raspberries

1. Place the wine and berries in a bowl and allow to steep for half an hour. Strain half the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
2. Soak the gelatine leaves  in cold water for about 5 minutes and place them in a large bowl. (if using powdered gelatin, place in a large bowl and pour over a few spoonfuls of wine to bloom the gelatin). Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves. Add the hot wine to the wrung-out gelatine leaves (or bloomed powdered gelatin) and stir to dissolve, then add the rest of the wine and stir well. Strain into a large jug.
3. Place the raspberries, equally, into 8 clear glass serving bowls, and pour the strained wine over the top. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.