Sparkling wine jelly

Name: Sparkling wine jelly
Total time: 3 h
Yield: 6 glasses
Cuisine: Hungarian
Ingredients: 7 dl dry white wine or sparkling wine; 100 g granulated sugar; zest of 1 orange, grated; zest of 1 lemon, grated; juice of 1 orange; 3 egg whites; 4 dl cream; 2 tbsp sugar; 2 gelatine sheets (about 4 g)

Time: 3 hours6 glassesapprox. 400 kcal / serving (estimated)approx. 4 g protein / serving

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Method

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Rub the sugar with the grated orange and lemon zest, so it picks up the aromatic oils.
In a saucepan, mix with the wine and the orange juice, and bring to the boil.
Whisk the egg whites lightly and stir into the hot wine: this binds the floating sediment, clarifying the liquid as the egg white coagulates.
Strain through a fine sieve or a tightly woven cloth, until completely clear.
Stir the squeezed-out gelatine sheets into the still-warm, clarified wine, until dissolved.
Pour into champagne glasses, without filling them completely.
Whip the cream with the sugar into stiff peaks, and smooth it on top of the glasses, filling them right to the rim.
Chill for at least 2.5 hours, until the wine sets.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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