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 should be melted and more gelatin added. This recipe may require some tweaking since the alcohol content of the wine is liable to change from year to year, throwing off the calculations. The most practical approach is to keep notes so that you can make future adjustments to the recipe. To serve, let set on chilled plates and then serve a chilled dessert, such as panna cotta, on top. The gelée can also be chopped or cut into cubes and used to garnish plates of other desserts.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.