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 8 servings
Ingredients
- 1 bottle pink zinfandel wine
- 3 envelopes powdered gelatin
- 1/4 cup of sugar or sugar substitute like stevia
Instructions
- 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.
- Once this has been dissolved, add the remaining wine to it and stir until fully combined.
- 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.
- 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.
- Serve the jewels in dessert glasses as its own dessert or amuse-bouche between courses.
Notes
The jelly keeps well in the fridge for a few weeks, sealed with plastic wrap.