The jelly introduced here is a perfect dessert for summer that uses refreshing plum wine.
The signature summertime deserts of Japan are mizu yo kan (red bean jelly), hiyashi shiruko (chilled, sweet red bean broth), warabimochi, and kuzukiri. They require large amounts of red bean, which can be very expensive. But the cost of the ingredients of the jelly can be kept low, and so the summerfs most sought after dessert can be provided inexpensively.
Moreover, the use of plum wine adds a wonderful flavor and golden brown color to the presentation. This dessert takes little preparation time, because after you make the jelly mixture, you just add fruit.
This dessert can even be enjoyed by people who donft normally drink alcohol. For people who like to enjoy alcohol, you can sprinkle a few drops of plum wine on top to release more of the aroma, as a nice finish.
The preparation for the jelly mixture is easy. However the treatment of the gelatin is an important point. It may sound simple, but for powder gelatins, the gelatin should be sprinkled into water. Moreover, if heated at high temperature for a long period of time, and if you use fruits containing strong acids or large amounts of alcohol and enzymes, then it will be difficult for the mixture to harden.
Finally, please note the word gjellyh implies ghardh and ginexpensiveh, and gives an old impression to the customer. The word ggelée (ju-le)h makes a great first impression on a customer. (ggeléeh means gjellyh in French).
 

Ingredients
œPowdered gelatin 7 g idissolve in 50 cc cold waterj œWater 400 cc@ œPlum wine 250 cc
œGranulated sugar 60 g@ œSmall amount of lemon juice@
œFruits (strawberries, blueberries, blackberries, raspberries, etc.)@œGarnish with mint@
œMarinade for strawberries (use appropriate amounts of granulated sugar and plum wine)

Instructions
1. Pour plum wine into pot and place over heat. Reduce to 200 cc, remove from heat, and cool slightly.
2. Pour water and granulated sugar into a separate pot and place over heat. Remove from heat when sugar dissolves, and cool slightly.
3. Add the cold water with the dissolved gelatin back in, and mix until dissolved. Add the lemon juice and plum wine from step 1. Transfer to bowl, and cool mixture with cold water applied to the bottom of the bowl. Pour into a tray and let cool until hard.
4. Cut strawberries in half, and coat slightly with granulated sugar. Heat in oven for approximately 20 seconds (adjust time according to oven). Add a small amount of plum wine, marinate, and cool.
5. Add berries and garnish with mint.

š Presentation Tip
Serve gelée in large scoops on a serving dish, and loosely pile berries on top. If berries are expensive, use cherries or another fruit instead

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