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.
Recipe: White Wine Jelly
- 750ml white wine
- 210g granulated sugar
- 3 star anise
- 15 cloves
- 15 black peppercorns
- 1 thai red ruby
- 1 grape fruit
- 1 orange
- 3 gelatin sheets
- Ice cream (for topping)
- 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.
- 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.
- While waiting, melt the gelatin sheet with water. The amount of water recommended is 3 times the amount of gelatin you’ll be using.
- 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.
- Once cooled, place back the infused fruits. Pour to jelly containers and transfer to the refrigerator.
- 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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