White Wine Mold
Submitted by pfj5260
This shimmering white wine gelatin mold folds dry wine, bright citrus, and billowy whipped cream into a retro showstopper dessert that chills overnight and unmolds like a dream.
YIELD
12 servingsPREP
15 minCOOK
2 minREADY
15 hrsIf you’ve never made a wine-based gelatin mold, get ready to fall in love with this throwback stunner.
Dry white wine meets frozen orange juice concentrate and fresh lemon for a bright, citrusy base that sets into a silky, barely-jiggly layer of elegance.
Folding in whipped heavy cream gives the whole thing an airy, mousse-like texture that practically melts on your tongue.
It does need overnight fridge time, so plan ahead. But that’s exactly what makes it a stress-free dinner party dessert: all the work happens the day before.
Garnished with fresh orange slices, this is the kind of vintage recipe that deserves a serious comeback.
Pro Tips
- Use a quality dry white wine you’d actually drink. Pinot Grigio or Sauvignon Blanc both work beautifully here.
- Make sure the gelatin mixture “mounds slightly” before folding in the cream. If it’s too liquid, the cream will separate.
- To unmold cleanly, dip the mold briefly in warm (not hot) water and invert onto a chilled plate.
- Whip the cream to soft peaks, not stiff. You want it airy enough to fold without deflating.
Ingredients
Directions
Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice concentrate, water and lemon juice.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Stir in lemon peel.
Refrigerate until mixture mounds slightly when dropped from spoon, about 2½ hours.
Fold chilled gelatin mixture into whipped cream.
Pour into 7-cup mold.
Refrigerate until firm, about 12 hours.
Unmold and garnish with orange slices.
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