Description
A refreshing summer dessert.
Floral rosé wine meets sweet jelly, topped with whipped cream.
Ingredients
Units
- 1 tbsp + 3/4 tsp unflavored gelatin (two packets)
- 1 cups (237 ml) water (divided)
- 1 cups (237 ml) sugar
- 1 bottle Dry Rosé (for instance, SIMI Sonoma Dry Rose)
Instructions
- Sprinkle the gelatin over 1/4 cup of the water in a small bowl and set aside for a few minutes to rehydrate.
- Combine the remaining water and the sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat.
- Add the gelatin to the sugar syrup and stir to dissolve. Combine with the wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set.
- To serve, cut the gelée into cubes or break it into rough chunks, arrange in glasses or small bowls, and top with a little jam and whipped cream.
Notes
- For a stronger rosé flavor, use a more intensely flavored rosé wine.
- If the jelly is too firm after refrigeration, let it sit at room temperature for 10-15 minutes to soften.
- This jelly can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Chilling Time: 3 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: ½ cup
- Calories: 200
- Sugar: 25
- Sodium: 10
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 50
- Protein: 1