Gold Leaf Wine Jelly

Sorry about yesterday, but it was my husband’s birthday and his son and family were visiting us from Alberta…hence, no recipe to post.

This is a great dessert for a celebration dinner. You only need to get edible gold flakes.

• 3 cups of Pinot Gris
• 2 envelopes plus 1 tsp. unflavoured gelatin
• 1/2 cup sugar
• 1 tsp. edible gold flakes

Pour 1/2 cup of the wine into a small bowl and sprinkle over the gelatin. Leave for 5 minutes to allow the gelatin to swell.

Place sugar in a small saucepan. Add 1/2 cup of water and bring slowly to the boil, stirring constantly to allow the sugar to dissolve. Boil for 1 minute and then pour over the wine/gelatin mixture to dissolve. Return the mixture to the saucepan and heat gently until the liquid becomes crystal clear. Now pour in the remaining wine.

Pour this into a large measuring cup and refrigerate until it starts to thicken, about 1 1/2-2 hours. Stir in the gold flakes.

Rinse out a 9 x 9 inch glass pan with cold water. Pour in the jelly and chill until set. Turn out the jelly on a wet surface and, with a wet knife, cut into cubes. Put into your prettiest glass dishes and serve. Makes 4-6 servings.