Titanic’s Pink Wine Jelly
Middle class passengers in 2nd class on Titanic were served wine jelly as part of the dessert course,. We now serve it alongside cheese as a spread, but it is delicious and refreshing on its own.
Titanic’s Pink Wine Jelly
Middle class passengers in 2nd class on Titanic were served wine jelly as part of the dessert course,. We now serve it alongside cheese as a spread, but it is delicious and refreshing on its own.
Servings Prep Time
8 to 10 servings 10minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
8 to 10 servings 10minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
Instructions
  1. Pour about 1 cup of the wine into a small saucepan, add the sugar and 3 envelopes of gelatin. Stir over low heat to dissolve sugar and gelatin.
  2. Once this has been dissolved, add the remaining wine to it and stir until fully combined.
  3. Pour into a lightly oiled 8 inch by 8-inch pan and refrigerate until set. or if using as a spread pour into a decorative clear jar.
  4. Slide a knife around the edges of the pan, dip the bottom the pan into hot water and then invert, hopefully the wine jelly will release; cut into very small cubes. If it doesn’t release cleanly, fret not, I actually tore mine to resemble gemstones and I thought it looked lovely.
  5. Serve the jewels in dessert glasses as its own dessert or amuse-bouche between courses.
Recipe Notes

The jelly keeps well in the fridge for a few weeks, sealed with plastic wrap. 

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