Photography by Brooke Faudree
A wine gelée is a lovely, light dessert that is endlessly customizable and a great addition to any spring soiree. I like to use whatever fizzy or fortified wine I have on hand, with some of my favorite variations being a fino sherry or Piazza Grande Lambrusco, which imparts a lovely pink hue. A blanc de blanc is also wonderful and stays a bit sparkling to lend a celebratory vibe. And have extra wine on hand to serve alongside dessert!
To source edible flowers, look for local organic flower growers in your area or at the farmers’ market. Make sure they are indeed edible varietals and have not been sprayed with chemicals. You can also grow your own or order online from Melissa’s.
Moscato Gelée with Edible Flowers and Cream
Makes 4 servings
MAKE AHEAD This is the perfect make-ahead dessert for entertaining and will store perfectly for a few days in the refrigerator.
1½ cups moscato d’Asti wine
1/3 cup + 1 Tbsp. sugar, divided
1 Tbsp. powdered gelatin
1 cup heavy whipping cream
edible flowers such as violas, dahlias, rose petals and marigolds
molds, such as stemmed glasses or large silicone molds
1. In a small saucepan, combine wine and 1/3 cup sugar and bring to a simmer. Remove from heat.
2. Bloom gelatin in ¼ cup water and let sit until fully hydrated.
3. Add warm wine base and stir to combine. Let cool 20 minutes.
4. Gather your molds or dessert glasses. Arrange edible flowers in bottom. When liquid is nearly cool, carefully pour over flowers to coat. Flowers will float. Refrigerate 2 to 3 hours, until completely set.
5. In a stand mixer fitted with a whisk attachment, whip cream and remaining 1 Tbsp. sugar very slowly until soft peaks are formed. Transfer to a small serving bowl.
6. Serve gelée directly in stemmed glasses or unmold by dipping trays in warm water for a few seconds. Carefully unmold onto a pretty platter.
7. Spoon whipped cream over top of gelée. Garnish with more fresh edible flowers, if desired. Serve immediately.
