Wine gelee is the fancy name!
Growing up with a giant German family in San Francisco, wine jello was always around for the holidays. I actually can’t have pumpkin pie without it. We serve a slice of pie, with a scoop of wine jello next to it, both covered in freshly whipped cream… and yes, even the children ate it too. As a kid, the trick was to get equal parts wine jello and whipped cream on your spoon. As an adult, I find it a refreshingly clean way to enjoy a decadant dessert. If you appreciate Sauv Blanc, then at least give it a try!
Wine Jello
Author: The Patchy Law
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Use a decent Sauv Blanc- nothing too expensive, but still tastes nice.
Ingredients
- ⅔ cup sugar
- ¼ tsp salt
- 2 cups dry white wine (Sauvignon Blanc)
- ½ cup lemon juice
- 2 envelopes of unflavored gelatin (Knox)
- 1 cup cold water
Instructions
- Combine sugar, salt, wine and lemon juice in a pot and heat, do not boil.
- In a separate bowl, combine cold water and gelatin.
- Add to Warm wine mixture.
- Heat until warm again.
- Pour into glass serving bowl (or jello mold)
- Chill until firm
- Serve with dollop of freshly whipped cream.
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