Vin gelée
- Gluten Free
- Lactose Free
- Energy Kcal 214
- Carbohydrates g 28
- of which sugars g 27.9
- Protein g 1.1
- Fats g 0.5
- of which saturated fat g 0.13
- Fiber g 1.1
- Sodium mg 18
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Makes: 8 pieces
- Cost: Low
- Note plus 3 hours of setting in the refrigerator
PRESENTATION
So, imagine this: you take the classic winter drink vin brulé and turn it into a dessert—yeah, a dessert—from northern Italy called vin gelée. It's like magic, really. This twist makes the cozy flavors of mulled wine into a tender, shimmering jelly that just surprises and delights. Seriously good.
And look, with spices like cinnamon, nutmeg, cloves, and star anise, plus this hint of citrus peel from oranges or lemons, you get a dish that’s both bright and aromatic. People in places like Lombardy and Piedmont? They love experimenting with different wines. It gives the gelée de vin all these cool shades, from deep ruby to light gold.
Thing is, as the spices hit the pot, the kitchen fills with this amazing aroma. No question. Once the wine simmers and is filtered, it's poured into fun molds to make each serving look special—honestly, it's pretty simple. The result? A fragrant, wobbly dessert that feels a bit fancy but is really easy to enjoy.
Recette de gelée de vin is perfect for surprising guests at holiday parties or after a rich meal. It's light and refreshing, offering a cool change from those heavier cakes or creams, while still keeping that festive winter vibe. Italians, they love to show it off with pretty shapes and fruit garnishes—it's as much about the look as the taste.
And each soft, moist bite, I mean, the spices come through beautifully without being too much. For sure. Whether you go for gelée de vin rouge for a deeper flavor or gelée de vin blanc for something more delicate, it’s a super way to enjoy seasonal tastes in a lighter, unexpected form.
People often wonder, "How do you even make this?" But here's the deal: the magic lies in using really really good wine, great spices, and a touch of creativity in the kitchen. If you want to bring something unique that still feels traditional, this is the dessert that'll get everyone talking and definitely coming back for more.
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- INGREDIENTS
- Ingredients for 8 molds, each 70 ml
- Red wine 4 ¼ cups (1 l) - full-bodied
- Sugar 1 cup (200 g)
- Lemons 1 - untreated
- Oranges 1 - unprocessed
- Nutmeg ½ - to be grated
- Cloves 5
- Cinnamon sticks 2
- Star anise 2
- Gelatin in sheets 1 tbsp (15 g)
How to prepare Vin gelée
To prepare the vin gelée, start with the gelatin that will give the dessert its consistency. In a bowl, soak the gelatin sheets in cold water for 10 minutes 1. Then peel the citrus fruits with a peeler or a small knife, trying to remove only the outermost part of the peel, not the white part 2. In a large pan, pour the sugar 3 (you can already place it on the stove but keep it off).
Then add the citrus peels you obtained 4. Next, add the cinnamon sticks and cloves 5. Add the star anise and grate half a nutmeg directly into the pan 6.
At this point, pour in the red wine 7 and turn on the low heat; stir with a wooden spoon 8 and cook for 10 minutes, bringing it to a boil. Then turn off the heat and strain the cooked wine with a fine mesh strainer to collect it in a large bowl 9.
Let the liquid drain well from the strainer that has retained the spices and citrus peels used in cooking 10; let the mixture cool slightly 11. Then take the soaked gelatin sheets, squeeze them well, and pour them into the slightly cooled wine 12.
Stir to dissolve the gelatin 13. When it is completely dissolved, use a spoon to pour the mixture into the appropriate molds, each with a capacity of 70 ml 14, filling them almost to the brim 15.
Now place the molds in the fridge for at least 3 hours to set the mixture. After the required time, remove the molds from the fridge, and before unmolding, dip them one by one in a small pot with boiling water for a few moments to unmold them more easily 16. Then invert them onto a dessert plate and gently remove the mold 17. You can also choose to present the vin gelée jellies together on a larger serving platter and garnish them with lemon zest strips 18!