Description
This easy recipe makes such a delicious and refreshing dessert. It’s only lightly gelled, making it the sophisticated cousin to the jelled desserts of our childhood.
Ingredients
Scale
- 1 cup red wine, preferably Merlot or cabernet
- 1 cup orange juice, preferably fresh squeezed
- 1/3 to 1/2 cup organic sugar, or to taste
- 1/2 tsp agar powder
Instructions
- In a saucepan, combine red wine, orange juice, sugar and agar powder, whisking until everything is blended. Let sit 5 minutes for agar to soften.
- Place saucepan over medium heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to completely dissolve agar, whisking periodically. Remove from heat.
- Pour hot juice mixture into small glass bowls or canning jars. Let cool for 20 minutes on counter and then refrigerate for several hours before serving.
- If desired, top each dish of gelée with sliced fresh strawberries or summer fruit.
Notes
Variation: If you prefer a slightly firmer gel, increase the agar powder to 3/4 teaspoon. If you want fruit in your gelée, once juice mixture is halfway thickened, stir in diced peaches or canned Mandarin oranges.
Copyright © 2009 Julie Hasson
