ROSE GELEE (about 9 cups)

Desserts, gelatins, rose gelee 1 Desserts, gelatins, rose gelee 2

3 cups water

2 cups sugar

Seven ¼ ounce envelopes unflavored gelatin

4-½ cups rose wine (from two 750 ml. bottles)

2 tablespoons peach schnapps

  1. Combine 2 cups water and sugar in a small saucepan and sprinkle with the gelatin. Let gelatin stand 1 minute to soften.
  1. Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin have dissolved. Remove from heat and stir in wine, schnapps and remaining cup water.  Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
  1. Dip mold into hot water for a few seconds, then invert a plate and flip gelee onto plate. Gelee may be chilled (in mold) up to 2 days.

NOTE The amount of alcohol in this dessert makes it inappropriate for children.

from Gourmet Magazine, June, 2001


SERVE WITH:  Chocolate hazelnut crinkle cookies

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