Recipe: Sherry Gelatin (Gelatina De Vino De Jerez) for Lil

SHERRY GELATIN (GELATINA DE VINO DE JEREZ)
Source: My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

"This unusual gelatin dessert is dominated by the sophisticated flavor of Sherry. A grown-up dessert indeed. Serve it with sliced oranges or strawberries, a crisp cookie on the side, and, perhaps, a touch of whipped cream or custard on top. Use a medium-dry Sherry, such as oloroso seco, or a sweet cream Sherry."

1 Tbl. unflavored gelatin
2 c. medium-dry Sherry
Grated zest of 1 orange
3 Tbl. sugar
Sliced oranges or other fruit
Whipped cream (optional)

In a small bowl, sprinkle the gelatin over 1/2 c. water and let sit for 5 minutes. In a smallsaucepan, combine the gelatin with 1 cup water and stir over low heat until the gelatin is completely dissolved.

In another saucepan, heat the Sherry, orange zest, and sugar until the sugar is dissolved. Do not boil. Stir the hot Sherry into the gelatin.

Pour the mixture into a 1-quart mold or bowl. Cool to room temperature, then refrigerate overnight, until the gelatin is set.

Serve the gelatin spooned over sliced oranges or other fruit. Accompany with whipped cream, if desired. Serves 6.