Wine Gelée
By: Eva Taylor
Published: Saturday, January 9, 2010 - 5:39am

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 ;-)

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.

Comments:
avandia-sideeff...

“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