Oysters with 2017 Ghost Wines Adelaide Hills Rosé jelly

December 23, 2017

Our hand-picked 2017 Ghost Wines Adelaide Hills Rosé is cold-soaked to allow the colour of the skin to permeate into the wine. The result is a light crimson Rosé that is delightfully dry and luscious.

It’s also perfect as a topping for your oysters this Christmas Day.  We sourced fantastic South Australian oysters from our friends at Seafood on Henley.  If you're anything like us, you like to "wow" your guests with impressive canapés.  Tonight, we're giving you the recipe to this jelly which will be sure to impress but won't see you spending hours and hours in your kitchen, freeing you up to get all the other last-minute Christmas activities done and dusted.

Merry Christmas from all of us at Ghost Wines. Please stay safe this holiday season and drink responsibly (never drink and drive!!!).  We'll see you in 2018 with some fantastic new offerings!

Timing:

Preparation time:  15 minutes

Refrigeration time:  4 hours (or overnight if you're super organised!)

Ingredients:

• 350ml 2017 Ghost Wines Adelaide Hills Rosé
• 1 fresh lime leaf, crushed
• Zest of two (2) limes
• 1 sachet of powdered gelatine

To serve:

• Mint leaves
• Micro herbs (we sourced ours from the Fruit & Veg section of Foodland, Henley Beach)
• 1 doz freshly shucked South Australian oysters (thanks Alf and crew from Seaford on Henley!) 

Method:

• Place the wine and lime leaf into a small saucepan and bring to the boil.  Remove.

• Add gelatine powder and stir until the gelatine is dissolved (following packet instructions).

• Remove lime leaf.
• Add lime zest.

• Pour into a cake tin and refrigerate for at least four (4) hours or until set.
• Serve oysters with a teaspoon-sized scoop of the jelly and garnish with mint and micro herbs.  Freshly squeezed lime juice wouldn't go astray either!

---

Also in News