White Sangria Jelly with Fruits
4 servings
30 minutes
White sangria jelly with fruits is the embodiment of elegance and freshness in European cuisine. This dessert draws inspiration from the refreshing taste of traditional sangria but transforms into a delicate, quivering jelly that captivates from the first bite. The lightness of white wine jelly, with notes of Riesling and grape juice, is enriched by the sweetness of canned oranges, the juiciness of green grapes, and the freshness of raspberries. Each spoonful reveals a symphony of fruity aromas and gives a feeling of summer breeze. It is best served chilled, possibly with a light addition of whipped cream or mint leaf to highlight its refined delicacy. This is the perfect dessert for a light dinner or festive table when you want to impress guests with something extraordinarily beautiful and delicious.
1
Soak the gelatin in 0.5 cup of wine and let it sit for 5 minutes.
- Gelatin: 2 tablespoons
- Riesling: 1.5 glass
2
In a saucepan, mix the remaining wine, grape juice, and sugar. Bring to a boil over medium heat. Remove from heat and add gelatin. Stir until the gelatin dissolves. Place the saucepan in a large bowl filled with ice and let it sit for 20 minutes, stirring, until the mixture thickens slightly but does not set. Lightly whip the gelatin mixture to create bubbles and add oranges, halved grapes, and raspberries.
- Riesling: 1.5 glass
- White grape juice: 1.5 glass
- Sugar: 0.3 glass
- Gelatin: 2 tablespoons
- Canned mandarin/orange segments: 1.5 glass
- Seedless green grapes: 190 g
- Raspberry: 135 g
3
Pour the mixture into a pie mold with a hole in the middle, greased with vegetable oil, cover, and let it sit for 4 hours.
4
Flip onto a plate and serve immediately.