Finally the final course of The Father’s Day dinner. For dessert…I prepared a red wine agar agar. While flipping through the current edition of Delicious magazine, I uncovered this gem! It was a recipe for red wine jelly! I knew immediately that was something I wanted to try out for the Father’s Day dinner.
Both dads are enjoy a good drop of red wine…and hey! This would be perfect!
I gave it my own personal twist by using agar agar instead of gelatine leaves. Agar agar is a gelatinous substance derived from seaweed, and my dad is a huge fan of agar agar because it is suppose to “cool” your system down. With the terrible heat we have been experiencing here…I thought…everyone could do with a cooling down of system. Ok ok…honestly…I just wanted to make a alcoholic dessert…hehehehe.
It turned out great…presentation was very pretty and it was pretty tasty! The berries went very well with the agar agar. I think in the future I will get some gelatine leaves and make it as a jelly…it would be nicer if it was really soft and mushy.
750ml bottle of merlot
1/3 cup cranberry juice
1 cup of sugar
Peel from 2 oranges
1/8 teaspoon of cinnamon powder
5 pepper corns
80g agar agar
1) Heat the merlot gently with all the ingredients except the agar agar.
2) Once everything is completely dissolved, strain the mixture and discard the spices and peel. Add the agar agar and let is dissolve completely under a gentle simmer.
3) Place them in their serving cups and chill overnight.
4) Just before serving, add a little whipping cream and berries and serve.
The peel and spices ready for the wine
A cheap bottle of red
Waiting for the agar agar to dissolve under a slow simmer
Have one! :)
The recipe above serves 8