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Moscato Jelly with Mixed Berries Recipe

Moscato Jelly with Mixed Berries Recipe

Moscato Jelly with Mixed Berries Recipe

(gelatina al moscato con frutti di bosco)

Preparation time : 10 minutes + 2 hours to set

Ingredients for 4 servings

  • Moscato wine 11/cups + 1 tbsp (375 ml)
  • gelatin sheets 4
  • alternatively 1 envelope granulated gelatin (0,25 oz)
  • mixed berries 1 cup (125 g)
  • mint leaves 4

Method :

  1. Soak the gelatin in cold water. When it’s softened, remove from the water and squeeze out any excess liquid, if you have used the gelatin sheets. Transfer it to a small pot and let it dissolve in a few tablespoons of warmed Moscato, then stir in the remaining wine. Place a portion of mixed berries and fresh mint leaves in individual serving bowls or glasses and pour the liquid over them.
  2. Refrigerate for at least 2 hours then serve.

Gelatin

The ancient Egyptians likely produced a precursor to gelatin, but it was in the 17th century that the process for making foods sweet or savory – with that peculiar gelatinous consistency was officially defined. In the pre-modern era, the substances used to obtain similar results were mostly of animal origin: pork rinds, bovine skins, and bones from various animals. Some cookbooks even mention “grated deer antlers.” In any case, the recipe for gelatin was born in the realm of the apothecary, halfway between gastronomy, pharmacology, and alimentary alchemy.