Wine Gelée


Photo: Eva Taylor
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Ingredients

750 mL bottle of pink zinfandel
3 envelopes of powdered gelatin
1/4 cup of sugar

Preparation

1
Pour about 1 cup of the wine into a a small saucepan, add the sugar and 3 envelopes of gelatin. Stir over low heat to dissolve sugar and gelatin.
2
Once this has been dissolved, add the remaining wine to it and stir until fully combined.
3
Pour into a lightly oiled 8 inch by 8-inch pan and refrigerate until set.
4
Slide a knife around the edges of the pan, dip the bottom the pan into hot water and then invert, hopefully the wine jelly will release; cut into very small cubes. If it doesn't release cleanly, fret not, I actually tore mine to resemble gemstones and I thought it looked lovely.
5
This recipe makes about 8-10 servings, but it keeps well for weeks int the fridge sealed with plastic wrap so you can serve it over several parties — or just the two of you ;-)

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Comments

avandia-sideeffects.com's picture
avandia-sideeff...
July 5, 2013

“Foodista | Recipes, Cooking Tips, and Food News
| Wine Gelée” was indeed a wonderful blog post and therefore I was indeed quite happy to
locate it. Thanks for your effort-Kathryn

About

Inspired by Chef Michael Smith's Wine Shots (http://www.chefmichaelsmith.ca/en/home/Recipes/RecipeDetails.aspx?cms=bW9kZT0zJnJJRD0xODA_) this one is not nearly as sweet. I used this as a palate cleanser in a six course meal.

Yield:

10.0

Added:

Saturday, January 9, 2010 - 5:39am

Creator:

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