In the Pink: Slut Red Raspberries in Chardonnay Jelly

Whoa! Can you imagine the types of hits I'm going to get with a title like that?! As it is, I have had people end up on my site through searching for 'dirty underwear in a saucepan' (?!), so if you're a teenage boy, off you go. This is not what you're looking for.
What this is is my entry to the inaugural In The Pink food blogging event, designed to raise awareness of breast cancer. I don't think there are many of us who haven't known somebody who has had it, and it is an issue quite close to me, as I have had relatives die from breast cancer, always at too young an age to for us to comprehend.

So...if I'm already thrilling the teenage boys by mentioning breasts in this post, I just couldn't stop myself going that step further and featuring SLUTTY RASPBERRIES! Well, with a name like that, how could I not??! This recipe, courtesy of an Australian friend of Nigella Lawson's, features raspberries steeped in an entire bottle of chardonnay (that's what makes them sluts, I guess ;-) ), to which you add sugar, vanilla and gelatine. And that's it! These are seriously boozy berries in a seriously alcoholic jelly, thus: very much an adult dessert!
It's not too sweet, and despite the fact that it is fat free, it tastes extremely rich. Sampling a few spoons of the liquid before refrigerating last night it left me with wobbly legs! I used frozen raspberries, it being early spring here, which only served to produce an even pinker-coloured jelly. How perfect for this event!
The raspberries are enhanced with flavour, the vanilla is aromatic and mellow, and the jelly...well, the jelly is amazing. I can't express how good it its; Nigella's description below does an excellent job, and believe me when I say that everything she writes about this is true. It really is heaven to eat, and to reinforce her words, I exhort you to try this. Not only a talking point, but an incredible taste sensation.

PS - Nigella says it serves 6, but I found it produced 3 generously greedy portions just fine! ;-)
Read on for the recipe:
[dessert] + [raspberries] + [jelly]+ [food+drink] + [in the pink]

SLUT RED RASPBERRIES IN CHARDONNAY JELLY
From 'Forever Summer" Nigella Lawson

Nigella: You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep. If there's one pudding you make from this book, please, please make it this. This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.

Ingredients:
1 bottle good fruity Chardonnay
300g raspberries (frozen seem to be fine*)
1 vanilla pod, split lengthways (or a teaspoon of extract*)
5 gelatine leaves (or 1 packet gelatine granules*)
250g caster sugar
double cream to serve

Instructions:
1. Place the wine and berries in a bowl and allow to steep for half an hour.
2. Strain 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.
3. Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes.
4. Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves; allow to boil if you want to lose the alcohol.
5. Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
6. Place the raspberries, equally, into 6 flattish, clear glass serving bowls, and pour the strained wine over the top.
7. 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. Serve with some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.
Serves 6 (or 3 very generously!)
*Niki's notes