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wine jelly

wine jelly Popular dessert that can be served either as a dessert or as an excellent accompaniment to meat dishes, liver pâté and cheese. One of the many recipes: 1 liter (or 0.75 bottle) white wine or red wine, 40 g gelatine, 4 egg whites, depending on the acidity of the wine 200 to 300 g sugar. Heat wine and sugar, add gelatin mixed with 1/16 liter of cold water and dissolve in it. Mix the whipped egg whites with the wine and let it rise briefly. Filter through a cloth, cool and 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 the jar 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. Many wineries also have wine jelly in their product portfolio. See also below Wine to food,

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