Watermelon Jelly
Description
The recipe won't take much time. This watermelon jelly is unusual—it's alcoholic, as it's made with muscat wine. So think twice before serving this dessert to children :) In Italy, however, people of all ages enjoy this treat. It turns out very tasty and fragrant (watermelon is arguably the best berry for jelly), and also looks very elegant. A truly worthy dessert—definitely worth trying. Serve chilled.
Instructions
- 1
Step 1
Put the gelatin in water and leave to soak for 15-20 minutes.
- 2
Step 2
Remove the seeds from the watermelon and blend the watermelon flesh in a blender.
- 3
Step 3
We strain the mashed watermelon pulp through a sieve and discard the remaining pulp.
- 4
Step 4
Take a small saucepan, pour in the muscat wine, add sugar, and bring to a boil. Then reduce the heat and simmer for another 10 minutes. Add the swollen gelatin to the boiling wine, stir well, remove from heat, and let it cool.
- 5
Step 5
When the wine reaches room temperature, mix it with watermelon juice, pour the mixture into molds, and refrigerate for 4-5 hours.
- 6
Step 6
You can serve the ready watermelon jelly with mint leaves or whipped cream - that's what Italians do. Enjoy!