Preparation info

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Because the wine is not cooked when making a gelée, wine gels provide one of the few contexts in which the character of the wine is kept intact. One difficulty when making these gels is getting the amount of gelatin just right. If the gelée ends up too stiff or rubbery, it should be melted and more wine added. If it is too liquid, it