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GRAND NOIR with red wine jelly

Recipe serves 4:

200 g GRAND NOIR
500 ml dry red wine
125 ml orange juice
75 ml lemon juice
750 g sugar
1 packet of gelatin
1 bay leaf
Juniper berries
Mint leaves to garnish

Preparation:

Mash the juniper berries. Mix 2 tbsp sugar with an equal quantity of gelatin. Bring to the boil along with the red wine, orange juice, lemon juice and bay leaf, stirring continuously. Add sugar and bring the mixture back to the boil again for approx. 3 minutes. Test a small quantity to ensure that it sets, then pour into a baking tray and leave to stand for 24 hours. Cut out circular shapes from the GRAND NOIR and red wine jelly, or dice and stack into little towers. If desired, garnish with fine strands of lemon zest and mint leaves.



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