Muscat Jelly With Blackberries

Directions

1. 1
   Put the blackberries in a bowl, sprinkle with 1 tablespoon of the sugar, and twist the rosemary with your hands to release the essential oils and throw it on top.
2. 2
   Gently toss the berries to combine and let them sit absorbing the flavor while you make the Muscat jelly.
3. 3
   Combine the Muscat, lemon juice, orange peel, and remaining sugar and in a heavy pot and place over medium-low heat.
4. 4
   Simmer and stir, until little bubbles appear around the pot and the alcohol starts to vaporize; about 15 minutes.
5. 5
   Soak the gelatin sheets in cool water for 2 minutes to soften*, then remove them and squeeze out the excess water.
6. 6
   Remove from the heat and fish out the strips of orange.
7. 7
   Add the gelatin sheets into the hot wine and continue to simmer for 1 more minute, stirring to dissolve completely.
8. 8
   Let the jelly cool slightly for 5 minutes.
9. 9
   * if using powdered gelatin, soak in 2 tablespoons cool water for 3 minutes, then add to hot wine mixture.
10. 10
    Fill 4 martini or wine glasses a quarter of the way with blackberries; carefully pour the Muscat jelly over the berries to fill the glasses to the top.
11. 11
    Chill until thoroughly gelled and set, at least 4 hours or up to overnight.
12. 12
    Garnish the Muscat jelly with whipped cream and mint; serve it with the remaining Muscat.