Sweet Red Wine Jelly with Whipped Cream


Author Heinzelmann recommends using lambrusco to make this sweet dessert, but any non-oaked, fruit-driven red wine will do.


  • 3 12 (3-gram) gelatin sheets
  • 2 13 cups red wine
  • 3 Tbsp. sugar
  • 7 whole star anise
  • 34 cup cold heavy cream


Step 1

Put gelatin sheets into a bowl of cold water; let soften, about 30 seconds. Squeeze out water; transfer to a small pot with 1 2⁄3 cups of the wine, sugar, and 1 star anise. Cook over medium-low heat, stirring constantly, until gelatin and sugar are completely dissolved, about 3 minutes.

Step 2

Strain through a fine sieve into a bowl; stir in remaining 2⁄3 cup red wine. Divide mixture between 6 wineglasses; chill until set, about 4 hours.

Step 3

When ready to serve, whip heavy cream to soft peaks. Dollop the cream into each glass; top each with a whole star anise. Serve immediately.

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