An unusual and refreshing way to serve fruit, Weingelee (vine-jeh-lay) may be made with any combination of fruits, fresh if possible – otherwise drained, canned fruit is very pleasant. Serve this jelly with whipped cream.

8 fl. oz. lukewarm water

15 fl. oz. dry white wine

2 tablespoons lemon juice

4 oz. sugar f oz. gelatine dissolved in

4 tablespoons hot water

12 strawberries, washed, hulled and halved

1 medium-sized peach, blanched, peeled, stoned and sliced

2 bananas, peeled and thinly sliced

4 oz. redcurrants, trimmed

Place the water, wine, lemon juice and sugar in a large bowl and stir until all the sugar has dissolved. With a metal spoon, stir in the gelatine. Pour one-quarter of the mixture into a 2-pint ring mould. Keep the rest of the mixture at room temperature so that it remains liquid. Place the mould in the refrigerator and chill until the mixture has set.

Pat the pieces of fruit with kitchen paper towels to dry them. Remove the mould from the refrigerator. Arrange a layer of strawberries over the jelly. Cover the strawberries with a layer of peach slices, then a layer of bananas and, finally, a layer of redcurrants. Continue making layers in the same way ending with a layer of redcurrants.

Pour over the remaining jelly .

Return the mould to the refrigerator and chill for at least 6 hours or until the jelly has completely set.

To serve the jelly , remove the mould from the refrigerator. Run a knife around the edges of the mould. Quickly dip the bottom in hot water and place a serving plate, inverted, over the top of the mould. Reverse the two, giving a sharp shake.

The jelly should slide out easily. Serve at once.

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