Jul 06 2006
Riesling Gelatin
I found this recipe at the Delicious! Delicious! Blog, and I modified it a little.
Ingredients:
1/2 a Peach, peeled and sliced
1/2 a Pear, peeled and sliced
2 apricots, sliced
200 grams Raspberries
200 grams Blueberries
100 grams Blackberries
27 grams unflavored Gelatin granules
2 TB. Sugar
3 cups white Grape juice
2-3 cups Riesling, preferably late harvest, or Sparkling Grape juice
Lots of Ice cubes
Directions:
(For a non-alcoholic version made with wine: In a small sauce pan boil 3 Cups of Riesling (will reduce to about 2 Cups) for 10 minutes to boil off the alcohol. Refrigerate for 2 hours or until cool.)
1. In small saucepan, sprinkle gelatin over 1 cup grape juice. Let stand 2-3 minutes. Stir in sugar. Bring to a simmer over medium heat, stirring often until granules are completely dissolved. Remove from heat. Pour into a large bowl. Add remaining grape juice and wine.
2. Place bowl over a larger bowl half-filled with ice water. Let stand about 20 minutes or until gelatin starts to thicken, stirring occasionally. Whisk gelatin to form bubbles throughout. Stir in fruit. Remove from ice bath and pour into 8-10 cup mold or a glass bowl. Refrigerate at least 8 hours until firm.
3. Place a plate upside down on top of mold. Invert onto plate. If gelatin does not release, dip mold up to rim in warm water for 5 seconds before inverting.
Serves 12.
