Wine jelly

Weingelee

Popular dessert, which can either be served as dessert or as an award for meat, liver pate and cheese side dish perfect. One of the many recipes: 1 liter (or 0.75 bottle) white wine or red wine, 40 g gelatin, 4 egg whites, depending on the acidity of the wine 200 to 300 g of sugar. Heat the wine and sugar, add the 1/16 liters of cold water stirred gelatin and dissolve. Mix the beaten egg whites with half the wine and boil briefly. Filter through a cloth, pour into glasses and let cold falter three hours in the refrigerator.

Alternatively, with Brandy , Pepper and Pepper seasoned. When used as a dessert and the addition of fruits like raspberries, grapes or peaches is common to be given before pouring the jelly into glass. Sweet wines are popular as Beerenauslese , Madeira , port and sherry , but also developed from dry Gewurztraminer, Pinot Gris, Chardonnay and Riesling. Quite often have in their product portfolio wineries and wine jelly. See also Cooking Wine and Wine to foods .