Glühwein Gelatin Dessert

Ingredients

• 0.5 Organic lemon
• 0.5 organic orange
• 175 ml red wine
• 175 ml white wine
• 50 g cane sugar (2 heaping tbsp)
• 1 stick cinnamon
• 0.5 Vanilla pod
• 3 Cloves
• 4 allspice berries
• 6 black peppercorns
• 2 cardamom pods
• 1 star anise
• liquid sweetener to taste
• 10 sheets gelatin (5 red, 5 white)
• 0.5 tsp ground cinnamon
• 2 tbsp honey
• 4 tbsp milk (1.5 % fat)
• 150 g yogurt (0.3 % fat)

Instructions

1. 1.

   Wash the lemon and orange; cut each into two slices. Pour the red wine and white wine into separate pots. Add 75 ml water, one heaping tablespoon of sugar, the lemon slices, cinnamon stick, and vanilla pod to the white wine pot.

2. 2.

   Add 75 ml water, the remaining sugar, orange slices, cloves, allspice, peppercorns, cardamom pods, and star anise to the red wine pot. Bring both pots to a boil and let them simmer just below the boiling point for 10 minutes. Sweeten with liquid sweetener if desired.

3. 3.

   Meanwhile, soak the red and white gelatin sheets separately in cold water for at least 10 minutes.

4. 4.

   Squeeze out excess water from the gelatin. Add the red gelatin to the red wine pot and the white gelatin to the white wine pot; stir until dissolved.

5. 5.

   Strain each liquid through a sieve into two shallow baking dishes or bowls. Let them cool slightly, then refrigerate for at least 6 hours until fully set.

6. 6.

   Just before serving, bring cinnamon with honey and milk to a boil. Cool and whisk into yogurt.

7. 7.

   Use a knife to cut along the edges of the dishes to loosen the gelatin. Transfer the dessert onto a cutting board and cut into large cubes. Serve with the sauce.