Wine Gelatin with Custard
Elevate your dessert game with this elegant Wine Gelatin with Custard—a sophisticated treat perfect for dinner parties or special occasions. This recipe marries the delicate, fruity notes of dry white wine in a shimmering gelatin with the velvety richness of homemade vanilla custard. The gelatin, gently sweetened with granulated sugar and beautifully set in individual servings, pairs effortlessly with the silky custard, subtly infused with the warmth of real vanilla bean. For a final touch, the custard is lightened with softly whipped cream, adding a luscious, airy texture. With minimal effort and ingredients, this no-bake dessert is an impressive way to end any meal, delighting your guests with its refined flavors and stunning presentation.
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Recipe Information
Ingredients
- 500 ml Dry white wine
- 100 g Granulated sugar
- 6 sheets Gelatin sheets
- 50 ml Water
- 4 large Egg yolks
- 500 ml Whole milk
- 1 whole Vanilla bean
- 75 g Powdered sugar
- 150 ml Heavy cream
Instructions
Start by softening the gelatin sheets. Place them in a bowl with the 50 ml of water and let them soak for 5-10 minutes.
In a saucepan over medium heat, add the white wine and granulated sugar. Stir until the sugar is fully dissolved and the mixture is warm (do not boil).
Remove the saucepan from heat and stir in the softened gelatin sheets (including the soaking water). Mix until the gelatin is completely melted and incorporated.
Pour the wine mixture into individual serving glasses or molds. Allow it to cool at room temperature for 10-15 minutes, then transfer to the refrigerator to chill for at least 4 hours or until fully set.
To prepare the custard, start by splitting the vanilla bean lengthwise and scraping the seeds out with a knife.
In a heavy-bottomed saucepan, heat the milk over medium heat with the scraped vanilla bean and seeds. Bring it just to a simmer, then remove from heat and let it steep for 10 minutes.
In a mixing bowl, whisk the egg yolks and powdered sugar together until pale and creamy.
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (do not let it boil).
Once thickened, strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or the vanilla pod. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and let it cool to room temperature.
Just before serving, whip the heavy cream to soft peaks and fold gently into the cooled custard for a lighter texture.
To serve, spoon the custard over the chilled wine gelatin in the glasses or alongside the gelatin on a plate for an elegant presentation. Enjoy!
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 203.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 761 mg | 59% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
