Palatinate wine jelly
This dessert is excellent for weddings, baptisms or other events. Here in the Palatinate, everybody is ready to sacrifice their best wine for this delicacy.
Cook 1 litre smooth, spicy wine (late vintage from Gewürztraminer or Morio-Muskat) with 1/4 litre water, 1/4 pound sugar, 1 cinnamon (5 cm), 3 cloves and lemon peel. Soak gelatines in cold water, press them dry and put them into the wine. Add sugar and lemon juice. Pour this mixture into glasses and leave them freeze. Serve it with whipped cream flavoured with vanilla sugar on top and, of course, with wine.
Ingredients
1l white wine
1/4l water
1/4 pound sugar
1 cinnamon
3 cloves
lemon pell
14 leaves of gelatine
sugar, lemon juice
cream and vanilla sugar