Gelatin Discovery and Use The commercial production of gelatin in the 19th century made jelly desserts more widespread.   Advances in refrigeration allowed for more consistent jelly setting.   Presentation and Molding Elaborate molds reflected artistry

English Red Wine Jelly Often made with port or claret, sometimes served with cream or custard.   Popular during Christmas and formal dinners.   French Versions Known as "gelée de vin rouge," it can be combined with fruit purees or used

Ingredients 1 bottle (750 ml) of good quality red wine (preferably full-bodied like Cabernet Sauvignon or Merlot)   200 grams (1 cup) of granulated sugar   4-6 gelatin sheets or 2 tablespoons powdered gelatin   Optional: spices such as cinnamon,

The Role of Wine in European Cuisine Wine has long been an essential element in European food culture, not only as a drink but also as a cooking ingredient.   Red wine, with its robust flavor, was often used in sauces, marinades, and desserts.   Medicinal and F