Garnish & Decoration Recipes > Sauterne Jelly/Jello

How to make Sauterne jelly/jello:
This recipe dates from a time when industrially made flavored jellies were not available. At the Victorian dinner table jellies were much valued for their clarity and elaborate moulding and relied entirely on powdered gelatin with either an alcohol or a fruit flavor. As with this recipe the jelly was sometimes chopped and uses as a garnish for other dishes.


2 tablespoons powdered gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 1/2 cups Sauterne
3 tablespoons lemon juice
1 cup sugar
coloring of choice
(see measure conversions for more information)


- Soak gelatin in the cold water and then dissolve in the boiling water.
- Add the other ingredients.
- Chill until set.
- Chop into cubes.