The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Recipe: White Wine Jelly

This is for white wine lovers. I have never used white wine for dessert making in the past. But I found the use of various spices along with white wine to make a splendid dessert was so unique and that I thought I would share this alluring jelly recipe invented by a chef from Hakkakuan in Osaka, Japan, in English 😀

Tips: The original recipe calls for mango ice cream to go with this jelly.

White Wine Jelly
Photo: Tokyo Times

Recipe: White Wine Jelly

Serving: 4

Ingredients

Cooking instructions

  1. In a cooking pot, combine the white wine, granulated sugar, star anise, clove and black peppercorn. Boil once and strain through a fine sieve, then allow to cool.
  2. Once the wine mixture is cooled, cut the red ruby, grape fruit and orange. Squeeze out juice from a half of the cut fruits and add to the mixture. For the other half, add to the mixture without squeezing and allow to be infused in wine mixture for 2 hours. Depending on the size of fruits, you might end up with more than enough cut fruits; In that case, keep some for decoration.
  3. While waiting, melt the gelatin sheet with water. The amount of water recommended is 3 times the amount of gelatin you’ll be using.
  4. Once the wine mixture is cooled, remove the infused fruits, then transfer the wine mixture into a cooking pot. Cook over low heat and add the gelatin solution. Stir well, then allow to cool.
  5. Once cooled, place back the infused fruits. Pour to jelly containers and transfer to the refrigerator.
  6. When the jelly is ready, decorate with leftover cut fruits (if you have) and some ice cream.

This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer :)

 

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