Mulled Wine Gelatin
Mulled Wine Gelatin - Spicy gelatin topped with a delicate yogurt foam
Healthy, because
Even smarter
Nutritional values
A dessert that is completely fat-free - just right for those who pay attention to every gram of fat! The solidified variants of homemade mulled wine strengthen our well-being, because spices like vanilla, cinnamon, clove, cardamom, star anise and allspice have a harmonising effect.
The food of the gods also tastes good to children if red and white grape juice is used instead of red and white wine. Since the juice is usually sweet, the sugar can be omitted.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- ½ lemon
- ½ Organic orange
- ¾ cup Red wine
- ¾ cup white wine
- 2 heaping Tbsps cane sugar (50 grams)
- 1 stalk cinnamon
- ½ Vanilla bean
- 3 cloves
- 4 allspice
- 6 black peppercorns
- 2 Cardamom
- 1 Star anise
- liquid Sweetener (to taste)
- 10 sheets gelatin (5 red, 5 white)
- ½ tsp ground cinnamon
- 2 Tbsps honey
- 4 Tbsps
- 5 ozs Yogurt (low-fat)
Kitchen utensils
Preparation steps
Rinse the lemon and orange in hot water, wipe dry and cut 2 slices from each. Pour the red wine and white wine into separate pots. Add 75 ml (approximately 1/3 cup) water, 1 heaping tablespoon sugar, lemon slices, cinnamon and vanilla bean to the white wine.
Add 75 ml (approximately 1/3 cup) water, remaining sugar, orange slices, cloves, allspice, peppercorns, cardamom and star anise to the red wine. Bring the contents of both pots to just below a boil and let cook 10 minutes to develop the flavors. Sweeten to taste with sweetener.
Meanwhile, soak the red and white gelatin sheets in separate bowls of cold water until softened, about 10 minutes.
Transfer the red gelatin to pot of red wine and the white gelatin to pot of white wine and stir until dissolved.
Strain each gelatin mixture into a baking dish, discarding solids. Cool slightly and then refrigerate until set, about 6 hours.
Boil cinnamon with honey and milk in a pot. Allow to cool and stir into the yogurt.
Run a sharp knife around the edges of each baking dish to loosen the gelatin. Unmold onto a cutting board and cut into large cubes. Serve with the yogurt sauce.
