Adapted from Tea Time Jan/Feb 2008
Ingredients: - 12 hearts
1 cup fresh raspberries, divided
1 cup quartered strawberries, divided
1 cup blackberries, divided
1 cup miniature grapes (or I used blueberries), divided
2 envelopes unflavored gelatin
2 cups sweet white wine
1/4 cup sugar + 2 T
1 vanilla bean, split lengthwise
Garnish - whipped topping, fresh berries, champagne grapes, fresh mint - if desired
divide berries and grapes (if using) among 12 silicone heart molds. Place in refrigerator until ready to use
In medium bowl, sprinkle gelatin over 1/2 cup cold wine. Let soften for 1 minute.
In a small saucepan, combine 1 1/2 cups wine, sugar, and vanilla bean. Bring to a boil; remove from heat and strain. Add to cold gelatin mixture, whisking to dissolve gelatin.
Pour mixture over berries, pressing berries gently to submerge completely and refrigerate until firm, about 3 hours.
To serve, gently unmold hearts by carefully loosening edges of gelatin.
Invert onto a platter or an individual plate.
Garnish as desired.