Skip to main content
Dessert

Wine Jelly with Gelatine

A gelatin dessert made with sherry wine, sugar, lemon extract, and gelatine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Lemon and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Wine Jelly with Gelatine

Ingredients

Directions

Dissolve the gelatine

  1. Cut the gelatine into small pieces with scissors and place it in a small saucepan with the cold water.

  2. Set the saucepan into a larger pan of boiling water to dissolve the gelatine.

  3. In another saucepan, warm the wine and sugar until the sugar dissolves.

  4. Once the gelatine is dissolved, stir it into the warm wine mixture and heat without boiling.

  5. Remove from heat and strain through a fine cloth into a bowl.

Set and serve

  1. Add the lemon extract and place the bowl in a pan of cold water, stirring until the jelly is cold but not set.

  2. Pour the mixture into porcelain molds greased with olive oil and place in a cool place to set.

  3. To serve, turn out the jelly and serve with ice cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Wine + olivetop 14% of all pairs
    Smell alikemoderate
    Cooked together6,415 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  4. Sherry + olivetop 16% of all pairs
    Smell alikemoderate
    Cooked together820 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Sherry + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid wine mixture into a firm, tender jelly as it cools.
Sugar
Adds sweetness and helps balance the tartness of the wine.
Sherry wine
Supplies the main liquid and the wine flavour of the jelly.

The step that matters

Cooling without setting. The mixture must be chilled only until cold but not set, so it can still be poured into molds. Gelatine begins to firm as it cools, so stirring over cold water and pouring promptly keeps the jelly smooth and free of lumps.

Swap the lemon

How well each one fits the dish's main ingredients (sherry, wine, sugar, olive):

  1. Vanillafits better
  2. Plumfits better
  3. Grapefits better
  4. Lemonthe original

Fit is the average pairing score against sherry, wine, sugar, olive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More wine jelly recipes

Port 43Arrowroot 13Constantia 6Madeira 6Apricot 3Lemon 3 See all 239 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes