Vin gelée

Vin gelée is a refined and enjoyable preparation, especially as a summer appetizer or as an interlude in an important meal. To prepare this recipe, you’ll need a few ingredients and some time to let the mixture solidify properly.

Ingredients

• 500 ml of good quality red wine (a full-bodied, aromatic wine like Barolo or Chianti)
• 100 grams of sugar
• 6 sheets of gelatin (or a suitable substitute like agar-agar for a vegetarian version)
• Vanilla pods or cinnamon sticks for flavoring (optional)
• Fresh fruit for garnish (for example, raspberries or blackberries)

Preparation

1. Start by soaking the gelatine in cold water for about 10 minutes, until it becomes soft.
2. Meanwhile, pour the wine into a saucepan, add the sugar, and, if you decide to use them, the split vanilla pod or cinnamon stick.
3. Heat the wine over medium heat until the sugar has completely dissolved. It is not necessary to bring it to a boil, but it should be hot enough to dissolve the gelatine.
4. Squeeze the water from the softened gelatine and add it to the hot wine. Stir until the gelatine is completely dissolved.
5. Remove the flavorings and pour the liquid into a mold or individual glasses.
6. Allow to cool to room temperature before placing the glasses or mold in the refrigerator for at least 4 hours, or until the gelatine has solidified well.
7. When serving, garnish with fresh fruit to add a touch of color and freshness.

Curiosity

Vin gelée can also be made with white wine, sparkling wine or even champagne for lighter and more bubbly variants. The secret to success is to balance the use of gelatine well to obtain a consistency that is neither too solid nor too liquid. Furthermore, the choice of wine is crucial: the more aromatic and structured the wine, the more intense and enveloping the flavor will be.

I hope you enjoy preparing this refined recipe and that the result is delicious!