Pineapple Gelee with Kirsch and White Wine
This gelatin dessert has a unique and delicate flavor.
- Servings: 8
Source: Martha Stewart Living, January 2007
- Vegetable-oil cooking spray
- 4 cups fresh pineapple juice (from a 4 1/2-pound pineapple), substitute 3 cups canned pineapple juice
- 1 cup kirsch (cherry brandy)
- 1 1/2 cups sugar
- 7 tablespoons unflavored gelatin
- 3 cups white or sparkling wine
- 3 tablespoons fresh lime juice, strained
Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.