Try this Wine Jelly recipe, or contribute your own.
- Carbohydrate 609.7601 g
- Cholesterol 0 mg
- Fat 0.014 g
- Fiber 0.188000002801418 g
- Protein 12.3194 g
- Saturated Fat 0.0098 g
- Serving Size 1 1 Serving (1063g)
- Sodium 44.4425 mg
- Sugar 609.572099997199 g
- Trans Fat 0 g
- Calories 2564 calories
Step-by-step
- Soak the gelatin in cold water.
- Pour boiling water over and add sugar.
- Mix to thoroughly dissolve gelatin and sugar.
- Add wine and lemon juice.
- Chill in a pretty bowl (cut or pressed glass is traditional).
- Serve a bowl of aforementioned custard sauce on the side so it can be added at the diners discretion.
Home cooks often overheat the liquid while trying to dissolve the gelatin, which degrades the proteins and ruins the final set. Gelatin requires complete hydration in cold liquid before heat is ever applied, ensuring the structural matrix forms properly without graininess. Using a glass bowl for molding allows visual monitoring of clarity and firmness as the dessert chills.
Selecting and Substituting Wines
The choice of wine directly dictates both the flavor profile and the final color of the dish. Tawny or ruby port yields a deep, opaque burgundy hue and rich dried-fruit notes. Sherry introduces a sharper, nutty characteristic that pairs well with custards. When swapping out the sweet wine for a dry variety, increase the sugar content by two tablespoons to balance the acidity introduced by the fresh lemon juice.
- Soak the gelatin in cold water for exactly five minutes to guarantee full hydration.
- Stir the boiling water and sugar continuously until the granules vanish completely from the bottom of the vessel.
- Chill the mixture for a minimum of four hours until the center is firm to the touch.
