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
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
. port wine
, 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