This is a take on that in between of courses, the palate cleanser. I was doing a few other things in the kitchen pre Christmas and had a few bottles of wine about the place. So by way of experimentation I came up with these wobbly imaginings. Spritely and refreshing, this would work as a chilled aperitif with some nibbles, interlude between heavier courses or in the role of zippy closer to a meal.What more could you want in the warmer weather, it even has a little alcohol kick!
Dry Rosé, 1 bottle
Dissolve the gelatine in 50 ml of boiling water with a little sugar and lemon.The amount depends on how dry/sweet the wine and your taste, it can even be omitted.I only use it to cover off the gelatine flavour so the rule of thumb is as little as possible.
Combine with the wine whilst stirring vigorously. Pour into small moulds and add decorative and aromatic herbs of choice.(Fresh Bay leaves, Thyme, Basil, Mint, Rosemary could be used, for example).Place in fridge to set.
Remove from the mould to serve, perhaps with a mint leaf and apple wafer.
The gelatine needs to be at about 2% in the solution to set, so this sits at 20g/L.Obviously you can vary the volumes to suit the quantity of jelly needed.This quantity makes about 8-10 small jellies.Depending on the use of the dish you might also vary the type of rosé, ie a sweeter wine if you were using it at the end of a meal.