Author Heinzelmann recommends using lambrusco to make this sweet dessert, but any non-oaked, fruit-driven red wine will do.
- 3 1⁄2 (3-gram) gelatin sheets
- 2 1⁄3 cups red wine
- 3 Tbsp. sugar
- 7 whole star anise
- 3⁄4 cup cold heavy cream
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.
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.
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.