INGREDIENTS

  • 1 1/2 cups Moscato wine
  • 1/4 ounce packet plain gelatin powder
  • 1 blood orange, peeled and thinly sliced
  • 3 tablespoons heavy cream
  • 1 tablespoon powdered sugar

DIRECTIONS

  1. In a small 1-quart saucepan, add ½ cup of the Moscato. Bring to a brisk simmer, but keep an eye on it as Moscato wine is typically effervescent and easily boils over.
  2. Once simmering, remove the pan from the heat, and whisk in the gelatin powder. Whisk very well for 1 minute. Next, stir in the remaining 1 cup of Moscato wine.
  3. Once simmering, remove the pan from the heat, and whisk in the gelatin powder. Whisk very well for 1 minute. Next, stir in the remaining 1 cup of Moscato wine.
  4. Next, whip the heavy cream and powdered sugar together in a small bowl with an electric mixer. Mix until soft peaks form. Set aside.
  5. To serve, remove the plastic wrap from the glasses and top each Moscato gelee with a few slices of blood orange. Dollop the sweetened whipped cream on top, and serve immediately.
  • Yield: 2 Servings
  • Course: Dessert