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wine jelly

Popular dessert that can be served either as a dessert or as an excellent accompaniment to meat, liver pâté and cheese. One of the many recipes: 1 liter (or 0.75 bottle) of white wine or red wine, 40 g of gelatine, 4 egg whites, depending on the acidity of the wine 200 to 300 g of sugar. Heat wine and sugar, add the gelatin mixed with 1/16 liter of cold water and dissolve in it. Mix the whipped egg white with the wine and let it rise briefly. Filter through a cloth, refrigerate, fill into glasses and allow to stand for three hours in the refrigerator.

Alternatively, also with brandy. paprika or pepper seasoned. When used as a dessert, it is also common to add fruits such as raspberries, grapes or peaches, which are added to glass before filling the jelly. Sweet wines are popular as Beerenauslesen. Madeira. port wine and sherry, but also dry from Gewürztraminer, Pinot Gris, Chardonnay and Riesling. Wineries often have wine jelly in their product portfolio. See also below cooking wine and Wine to food,

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