Blackberry Red Wine Gelatin Recipes

BLACKBERRY-RED WINE GELATIN

Steps:

• Prepare an ice-water bath; set aside. Add 1/2 cup water and the apple juice to a medium bowl; sprinkle with gelatin. Let soften about 5 minutes. Combine wine and sugar in a small saucepan; bring to a boil over high heat, stirring occasionally to dissolve sugar. Reserve 8 blackberries for garnish; add remaining blackberries to the saucepan. Reduce heat, and simmer 5 minutes. Slowly stir hot wine mixture into gelatin mixture. Transfer bowl to ice-water bath, and stir gently until cool, about 5 minutes.
• Pour mixture into a 9-by-5-by-2 1/2-inch nonreactive metal loaf pan. Refrigerate, covered, until set, about 45 minutes, or up to overnight. To unmold, set pan in warm water until gelatin loosens, about 2 seconds; invert onto a cutting board. Use a knife to break seal along edges if necessary. Cut gelatin into 1 1/2-inch cubes. Divide among 4 small bowls. Garnish each with 2 blackberries and mint leaves.

WINE GELATIN WITH CUSTARD

Steps:

• WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
• Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
• To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
• Pour mixture over gelatin.
• Add port wine.
• If you want a little more color, add a drop of red food coloring.
• Stir to mix well and pour into and 8x8-inch glass baking dish.
• Cover and chill.
• Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
• Using a spatula, release cubes from sides and bottom of glass dish.
• NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
• CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
• Stir milk and eggs together.
• Gradually pour egg mixture into sugar mixture, stirring well.
• Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
• Remove from heat and stir in vanilla.
• Cool slightly or chill.
• TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
• Spoon Custard on top and sprinkle with nutmeg.

BLACKBERRY WINE CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
• Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.

LEMON PANNA COTTA WITH RED WINE BLACKBERRY SAUCE

Steps:

• For the lemon panna cotta: Lightly oil six 4-ounce ramekins with vegetable oil (you want to use a neutral tasting oil so it doesn't affect the flavor of the panna cotta).
• Add the milk, 3/4 cup cream, vanilla seeds and pod and lemon zest to a saucepan and whisk together. Bring to a simmer.
• Meanwhile, in a small bowl or cup, whisk together the remaining 1/4 cup heavy cream with the gelatin and allow it to bloom. The texture will be similar to a firm gel.
• When the cream mixture comes to a simmer, remove from the heat and add the bloomed gelatin and sugar. Whisk until the gelatin is completely melted and all the ingredients are fully combined.
• Strain the cream mixture through a fine-mesh strainer into a large measuring cup. Discard the lemon zest, reserve the pod for another use and pour the mixture into six 4-ounce ramekins. Let rest on the counter for about 30 minutes to cool down, then refrigerate for 4 to 6 hours.
• For the red wine blackberry sauce: Puree the blackberries, sugar and wine together in a food processor until smooth. Strain the pureed berries through a fine-mesh strainer into a bowl using a rubber spatula to help it along.
• Serve the lemon panna cotta with the red wine berry sauce.