rainbow wine

White Wine Gelatin with Fresh Berries

Makes: 3 ½ cups

1 cup of your favorite white wine (we used Riesling)
1 Tbsp unflavored gelatin powder
1 cup water
1 Tbsp lemon juice
½ a vanilla bean, split and the seeds inside scraped out (optional)
¼ cup sugar (or more for dry wine) 
2 ColorKitchen color packets (we used Beet Red & Yellow)
raspberries and blueberries, or other fresh berries

Put ½ cup cold water into a small saucepan
Add gelatin & allow to soak for a few minutes
Place saucepan over low heat & stir until the gelatin dissolves
Stir in the lemon juice, vanilla bean & sugar
Continue stirring until the sugar dissolves & remove the pan from heat
Add the remaining ½ cup of water & wine
Taste the gelatin, add more sugar if needed

To make the alternating layers of colored gelatin you will need to divide the liquid into two bowls. Begin adding ColorKitchen colors (dissolved into water or glycerin) to your liquid a little at time until you like the color. Use any color combination you like.

Choose your molds. This could be wine glasses, juice glasses, small glass bowls, or one large bowl that you un-mold onto a plate for serving.

Place a few pieces of fruit in the bottom of your mold and spoon in just enough gelatin to cover the fruit. Place in the refrigerator until fully set up. Keep your remaining 2 bowls of gelatin at room temp so they do not solidify. Once your first layer is set add your next kind of fruit and layer your second color of gelatin. Again, chill until layer is fully set. Repeat steps. Once finished cover your mold with plastic wrap to protect the gelatin from absorbing odors. The gelatin can be stored for 5 days chilled.

To un-mold a large bowl onto a plate, run the back of the bowl under running hot water to soften the gelatin slightly. Place a plate over the bowl and carefully turn the mold over. The gelatin should release onto the plate.

To serve, garnish with whipped cream.

Possible other fruits : any berry, grapes, kiwi cubed, orange sections, cherries, peach slices

- Recipe by chef Rose Archer