1 [See Wine Jelly or Russian Jelly recipe for full ingredient list]
Instructions
1. Prepare a batch of Wine Jelly or Russian Jelly according to that recipe.
2. Fill individual serving glasses three-quarters full with the liquid jelly mixture. Reserve the remaining one-quarter of the mixture in a separate bowl.
3. Refrigerate the filled glasses until the jelly is fully set, approximately 2 to 3 hours, until firm to the touch and no longer liquid when the glass is tilted.
4. Chill the reserved jelly mixture separately until it reaches a syrupy, semi-set consistency — thick enough to hold air when beaten but not yet fully firm, approximately 1 to 1.5 hours at 40°F (4°C). This is the point at which the mixture will whip successfully; it should mound slightly on a spoon.
5. Beat the reserved semi-set jelly vigorously with a whisk or hand mixer (technique: aeration of partially gelled gelatin) until it becomes frothy, pale, and increased in volume, approximately 3 to 5 minutes. The mixture should form soft, airy mounds and appear opaque rather than translucent.
6. Spoon the beaten frothy jelly over the set jelly in each glass, dividing evenly.
7. Return the glasses to the refrigerator and chill until the topping is fully set, approximately 30 to 45 minutes, until firm and no longer sticky to a light finger-touch.
8. Serve chilled, directly in the glasses.
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