Jellied wine dessert - Vingelé (retro)

JELLIED WINE DESSERT
Vingelé

8 servings

1 bottle of red or white wine, what you like best

8 to 10 gelatin sheets or 4 - 6 teaspoons powdered gelatin
1/3 cup hot water
sugar to taste

Decoration:

grapes or other fresh fruit

Vanilla cream:

2 egg yolks
¼ cup sugar
vanilla sugar to taste
¼ cup whipped cream

Soak the gelatin in water for 30 minutes. Melt it in the hot water and gently stir it into the wine. Flavour with sugar and pour the wine in a rinsed cake ring (bundt pan) to set. Unmould the jellied wine for serving and decorate with the fresh fruit. It is easier to move the jelly ring if the serving plate is moist when you unmould it.

Beat the egg yolks with the sugar, add whipped cream and serve the vanilla cream with the wine jelly.

You can make jelly like this on any fruit juice of your choice instead of wine, and you can also serve it in portion-sized glasses.

Enjoy!

Bella