I first shared this recipe for wine jello 2 years ago, and while the photos don’t make me happy, I still make this recipe a few times a year, regardless. I’m bringing it back up to the top because I think you could use a little wine jello in your life. Am I wrong?
I mean, what do you really want me to say here? I took wine and made it into jello. I poured it into pretty cups, and decorated it with overpriced blood oranges and freshly whipped cream, because I am an over-achiever.
I tried so very hard to make this look super pretty so you would rush out today and buy all the ingredients to make it. I want you to love it as much as I do.
I make it often for dinner parties, I make it often for myself (#dessertforONE), and I will put a spoonful of wine jello in anyone’s mouth that lets me. It’s just the bestttttt.
As a wine lover (AKA a woman with a small child), I was deeply concerned that the wine flavor would disappear during the gelée process. I took precautions so this wouldn’t happen, don’t worry–we’re going to boil only part of the wine, and then stir in the rest of the wine at the end. All the wine flavor, all the time.
I was trying not to say it, but I have to mention it: Moscato wine is, um, very sweet. Like, VERY sweet. If you like sweet things, you definitely know about Moscato wine. While I typically don’t drink Moscato in a glass, I absolutely love it in a dessert because I don’t have to add sugar. I have sipped a few good Moscato wines in my day, and most of the ones I like are very effervescent (BUBBLY!). I use a fruity bubbly one for this dessert, and I usually go for an Italian one, but that’s just me. Use your favorite Moscato!
Double the recipe to use the entire bottle, or drink a little wine while you make dessert.
Serves two. This recipe was developed for Circulon Gourmet Cookware.
- 1 1/2 cups Moscato wine
- 1/4 ounce packet of plain gelatin powder
- 1 blood orange, peeled and thinly sliced
- 3 tablespoons heavy cream
- 1 tablespoon powdered sugar
- In a small 1-quart saucepan, add 1/2 cup of the Moscato. Bring to a brisk simmer, but keep an eye on it as Moscato wine is typically effervescent and easily boils over.
- Once simmering, remove the pan from the heat, and whisk in the gelatin powder. Whisk very well for 1 minute. Next, stir in the remaining 1 cup of Moscato wine.
- Divide the Moscato and gelatin mixture into two serving glasses. I used two coupe glasses that hold 3/4 cup of liquid each. Place plastic wrap over the serving glasses, and refrigerate at least 4 hours, or up to 2 days in advance.
- Next, whip the heavy cream and powdered sugar together in a small bowl with an electric mixer. Mix until soft peaks form. Set aside.
- To serve, remove the plastic wrap from the glasses and top each Moscato gelee with a few slices of blood orange. Dollop the sweetened whipped cream on top, and serve immediately.
As noted in the text, sometimes I substitute whole milk yogurt for the heavy cream and sugar mixture.
This recipe was developed for Circulon Gourmet Cookware.