Rose Wine Gelatin Jelly, Sweetened with Monk Fruit
Sweets and drinksChilled DessertsEurope and North America15 minutes to cook, at least 4 hours chilling
This rose wine jelly sets clear, pale pink, and smells of the wine it is made from. It is quick work, 15 minutes on the stove and then time in the refrigerator. The hard part is the heat, because boiling weakens the gelatin and drives off the aroma of the wine.
Keep the flame very low and stir steadily, and never let the pot come to a boil. A clear mixture is the sign that the gelatin has fully dissolved, and that is the moment to pour quickly into the molds.
This batch weighs about 242g, at roughly 62 calories per 100g.
Method
Pour half of the 62ml water into a clean bowl, sprinkle all 10g gelatin powder over it, and leave it for 5 minutes to bloom.
Put the remaining water into a small pot with 45g kOBE Monk Fruit Blend and 125ml rose wine.
Heat gently, stirring until the sweetener has dissolved, and never let it boil.
Once it has dissolved, add the bloomed gelatin to the pot and stir constantly until the gelatin melts completely, still over low heat.
When the mixture turns clear, take it off the heat and pour it quickly into molds or glasses.
Chill for at least 4 hours before serving.
Tips
The pot must not boil at any stage, since boiling weakens the gelatin and the jelly will not set firm.
The kOBE Monk Fruit Blend dissolves slowly, so stir for another 2 minutes after it looks dissolved and check the bottom of the pot for grains before adding the gelatin.
Coffee, orange juice, lime juice or watermelon juice can stand in for the rose wine in the same quantity, with the sweetness adjusted to match.
Skimming the foam before pouring is what gives a clear jelly.
Rinsing the mold with cold water first makes the jelly slip out without tearing.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.