Sweet Red Wine Jelly with Whipped Cream

Name: Sweet Red Wine Jelly with Whipped Cream
Total time: PT0D0H0M
Ingredients: 3 1 ⁄ 2 (3-gram) gelatin sheets; 2 1 ⁄ 3 cups red wine; 3 Tbsp. sugar; 7 whole star anise; 3 ⁄ 4 cup cold heavy cream

SAVEUR EDITORS

Author Heinzelmann recommends using lambrusco to make this sweet dessert, but any non-oaked, fruit-driven red wine will do.

Ingredients

3 ¹⁄₂ (3-gram) gelatin sheets
2 ¹⁄₃ cups red wine
3 Tbsp. sugar
7 whole star anise
³⁄₄ cup cold heavy cream

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Instructions

Step 1

Put gelatin sheets into a bowl of cold water; let soften, about 30 seconds. Squeeze out water; transfer to a small pot with 1 2⁄3 cups of the wine, sugar, and 1 star anise. Cook over medium-low heat, stirring constantly, until gelatin and sugar are completely dissolved, about 3 minutes.

Step 2

Strain through a fine sieve into a bowl; stir in remaining 2⁄3 cup red wine. Divide mixture between 6 wineglasses; chill until set, about 4 hours.

Step 3

When ready to serve, whip heavy cream to soft peaks. Dollop the cream into each glass; top each with a whole star anise. Serve immediately.

Put gelatin sheets into a bowl of cold water; let soften, about 30 seconds. Squeeze out water; transfer to a small pot with 1 2⁄3 cups of the wine, sugar, and 1 star anise. Cook over medium-low heat, stirring constantly, until gelatin and sugar are completely dissolved, about 3 minutes.
Strain through a fine sieve into a bowl; stir in remaining 2⁄3 cup red wine. Divide mixture between 6 wineglasses; chill until set, about 4 hours.
When ready to serve, whip heavy cream to soft peaks. Dollop the cream into each glass; top each with a whole star anise. Serve immediately.