| Level: | Intermediate |
| Total: | 9 hr |
| Prep: | 20 min |
| Inactive: | 8 hr 25 min |
| Cook: | 15 min |
| Yield: | 8 to 12 servings |
Ingredients
- 1 (750-ml) bottle red wine
- 1 cup sugar
- 3 (0.25-ounce) packages powdered gelatin
- 3 tablespoons water
- 1 shallot
- 3 peppercorns
- 1 large bunch mint (about 1 cup of packed leaves) plus leaves, finely chopped, for garnish
- 1 lemon, juiced
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol.
- In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice.
- Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 171 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 276 mg |
Reviews
Easy to make and compliments the lamb perfectly.