0.5 oz (14 g) powdered unflavored gelatin, or 1 envelope (7 g) — see notes
1 tablespoons (13 g) granulated gelatin — see notes on duplicate listing
0.5 cup (120 ml) cold water
1 cup (240 ml) boiling water
0.75 cup (150 g) granulated sugar
0.5 cup (120 ml) Sauterne (dry or semi-dry white wine)
0.75 cup (180 ml) orange juice
1 tablespoons (22 ml) lemon juice
Instructions
1. Bloom the gelatin (hydration step): sprinkle the granulated gelatin evenly over the 1/2 cup (120 ml) cold water in a medium bowl and let stand 3-5 minutes, until the granules are fully absorbed and the mixture looks opaque and swollen.
2. Add the 1 cup (240 ml) boiling water to the bloomed gelatin and stir 2-3 minutes until completely dissolved — no visible granules should remain when the liquid is held up to the light.
3. Stir in the sugar until fully dissolved, 1-2 minutes. The liquid should be clear.
4. Stir in the Sauterne, orange juice, and lemon juice. Taste for sweetness; the mixture will taste slightly less sweet once set.
5. Chill the mixture in the refrigerator or set the bowl in an ice-water bath, stirring occasionally, until it is the consistency of raw egg whites — loose but beginning to mound slightly when dropped from a spoon, approximately 20-40 minutes in the refrigerator or 10-15 minutes over ice.
6. Beat the cooled gelatin mixture with a hand mixer or whisk on medium-high speed until it turns frothy, opaque, and pale — 4-8 minutes — and holds a soft peak when the beater is lifted. The volume will roughly double.
7. Quickly spoon or pour into a lightly oiled 4-cup (950 ml) mold or individual serving cups (approximately 6 cups). Smooth the top.
8. Refrigerate until fully set and firm, 2-4 hours or overnight. The jelly is ready when it pulls slightly away from the sides of the mold and a gentle press with a fingertip leaves no indentation.
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