White Wine Jelly
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
Instead of white wine, you can use port, sherry, muscat, or madeira for making the jelly.
Ingredients
- Chicken Broth - 1 qt
- Apple Wine - 3 fl oz
- Gelatin - 10 pieces
- Egg white - 3 pieces
- Onion - 1 head
- Leek - 1.8 oz
- Celery salt - 1.8 oz
- Parsley - 2 sprigs
- Bay leaf - 1 piece
- White Pepper (whole) - 0.1 oz
- Salt - 1 teaspoon
Step by Step guide
Step 1
Whip the egg whites.
Step 2
Wash the vegetables, peel them, and cut them into very small cubes. Chop the herbs, add them to the whipped egg whites, along with salt, white peppercorns, and a piece of bay leaf, and mix well.
Step 3
Heat the meat broth, add the egg-white-vegetable mixture, stir, and bring to a boil over high heat, continuously whisking along the bottom of the pot to prevent the egg whites from settling.
Step 4
When the egg whites coagulate and float to the surface, pour in the white wine and let the broth steep over low heat for 40–50 minutes, making sure it does not boil (slightly open the lid).
Step 5
After that, strain the broth through a fine hair sieve, or even better, through filter paper.
Step 6
Soak the gelatin in enough cold water (for powdered gelatin, dissolve it in a small amount of cold water without pre-soaking).
Step 7
Squeeze the gelatin sheets, place them in the hot strained broth, and dissolve them (for powdered gelatin, simply pour it into the hot broth and stir well).
Step 8
If the broth has cooled slightly during filtration, it should be warmed before dissolving the gelatin, but do not bring it to a boil.
Step 9
Stir the broth until the gelatin is completely dissolved.
Step 10
Then, while continuing to stir, let the broth cool.
Step 11
In this form, it can be used to prepare aspic dishes.
Step 12
If the recipe requires jelly pieces, pour the broth into a bowl and place it in the refrigerator until completely cooled.
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