Pour into a lightly oiled 8 inch by 8-inch pan and refrigerate until set.
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.
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.
Saturday, January 9, 2010 - 5:39am