Foods That Wiggle (part two)

I think this dessert rather gracefully straddles the line between serious gourmet adult food and silly jiggly kid food. (Don’t feed it to kids though, because it is actually pretty boozy.) I am happy that I was able to achieve two different colored layers without using any food coloring. This recipe could be made in any shape you want, and you can use any kind of fruit you want, this is just what I happened to have on hand. Most importantly, have fun, and remember to wiggle just a little while you’re cooking it. I was wiggling and dancing around so much (with the Beatles on high) while I cooked this that I missed a few important phone calls.

Rosé Wine Gelatinous Fruit Ring

first layer
¼ cup water
1¼ tsp gelatin
¼ cup sugar
½ cup rosé wine
¼ cup crème de cassis liqueur
½ cup fresh blueberries
second layer
2 Tbs water
1 packet gelatin
½ cup sugar
1 cup rosé wine
2 Tbs lemon juice
¾ cup chopped canned peaches
2 Tbs finely chopped fresh mint

make first layer:
Put water and gelatin in a small heavy saucepan and let sit until gelatin is soft, about 3 minutes.
Meanwhile, pour wine and creme de cassis into a medium bowl and stir to combine.
Add sugar to the water and gelatin in the saucepan and heat over very low heat, stirring constantly, until the gelatin and sugar crystals have dissolved, then pour into the wine mixture and stir to combine.
Refrigerate until the mixture is the consistency of unbeaten egg whites, about half an hour.
(while the first layer is chilling, begin the second layer) 
Generously grease an 8-inch ring mold with canola or walnut oil.
Pour the chilled mixture into the mold, then evenly distribute the blueberries into it.
Place the mold (on a flat surface!) in the freezer for about ten minutes so that the layer will set. 

make the second layer:
Put water and gelatin in a small heavy saucepan and let sit until gelatin is soft, about 3 minutes.  
Meanwhile, pour wine and lemon juice into a medium bowl and stir to combine.  
Add sugar to the water and gelatin in the saucepan and heat over very low heat, stirring constantly, until the gelatin and sugar crystals have dissolved, then pour into the wine mixture and stir to combine. 
Refrigerate until the mixture is the consistency of unbeaten egg whites, about half an hour.
Remove the mold from the freezer, and gently pour the second layer on top of the first.
Evenly distribute the peaches and mint into the top layer.
Refrigerate until everything is set, at least 2 hours and up to 2 days.

To unmold the gelatinous ring, fill the sink with a couple inches of hot water and place the bottom of the mold in it for a minute, then invert over a serving platter. It helps to lightly oil the serving platter so that you can easily move the gelatinous ring to center it.

Share