Pink jelly push pops

Ingredients:

• 6 slices (6 mm thick) vanilla sponge cake or other dense biscuit
• 1.5 cups apple-raspberry juice
• 4 packets (7 g each) of unflavored gelatin (about 3.5 tbsp.)
• 1/4 cup superfine sugar
• 2.5 cups chilled rose wine
• 3/4 cup fresh raspberries
• Special equipment: 12 push-pop dessert molds, 18 cm long.

Preparation:

1. Pour the juice into a medium saucepan and add the gelatin. Let it sit for 2-3 minutes to allow the gelatin to soak in.
2. Add the superfine sugar and heat over low heat until the gelatin and sugar dissolve, about 1 minute.
3. Pour the gelatin mixture into a 20cm square baking dish and stir in the rosé wine. Refrigerate for 30-45 minutes, stirring every 10 minutes, until the jelly begins to thicken (it should be thick but still runny and pourable).
4. Using push-pop cutters, cut 12 circles from the sponge cake slices. Press 1 circle into the bottom of each mold. Freeze the molds until the jelly reaches the desired consistency.
5. Fill each mold halfway with the gelatin mixture, then press 1-2 raspberries into it. Fill the rest of the mold with jelly, tapping it to remove any air bubbles.
6. Refrigerate them for at least 3 hours, until the jelly is completely set and very firm. Serve!