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Champagne Jelly

See under wine jelly.

This dessert is served as a dessert or as an excellent accompaniment to meat dishes, liver pâté and cheese. One of the many recipes: 1 litre (or 0.75 bottle) of white or red wine, 40 g gelatine, 4 egg whites, 200 to 300 g sugar depending on the acidity of the wine. Heat the wine and sugar, add the gelatine mixed with 1/16 litre of cold...

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,390 Keywords · 46,994 Synonyms · 5,323 Translations · 31,724 Pronunciations · 203,749 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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