Madeira Jelly

1. 1

   Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.

2. 2

   In a small pot, combine the wine, water, maple syrup, and vinegar over medium heat.

3. 3

   When hot, remove from the heat.

4. 4

   Gently squeeze the gelatin sheets, add to the wine mixture, and whisk until completely dissolved.

5. 5

   If using for the parfaits, spoon a thin layer of the warm liquid over each chilled parfait and refrigerate for 15 minutes to set the jelly.

6. 6

   The layer should be 1/8 inch (3 mm) thick.

7. 7

   If not using for the parfaits, pour the warm liquid into a jar with a tight-fitting lid and refrigerate.

8. 8

   It will keep for up to 7 days.

9. 9

   When serving this jelly on a plate, we press it through a ricer to give it a mound of kryptonite appearance.

* Per serving · 4 servings · Values may vary.

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