Valentine’s Day is all about romance. And love. And true loves.
I have a confession to make. I have another true love that isn’t my husband. I have a crazy, insane obsession with food. And creating things out of food that I can only concoct in my head.
When I found out I was receiving two bottles of wine [stops to pour a glass because I’m making myself thirsty] from Woodbridge by Robert Mondavi, for this week’s #FreshTastyValentines hosted by the lovely Camilla, I just had to think of a creative recipe for the wine. More specifically, the red wine. Because it’s the color of love.
Well, I knew I wanted to make a dessert, some kind of fruit parfait, but not quite a sangria. I wanted something with flavor depth. Often times I think of something I want to make, and I don’t know if it is the many years I’ve spent reading cookbooks and recipes, but I’ll usually find something online almost similar to what I was thinking of. I’ve never been to culinary school, but I’m pretty sure I would love it!
For this recipe, I wanted to pair a gelatin with my homemade mascarpone cheese, and the gorgeous apples I received from Envy Apples. I just type ingredients I want to use into my search engine to get ideas. If I don’t find anything, I do what I want! And I always give credit where credit is due.
I found a recipe for Mulled Wine Jellies by Jamie Oliver and I was sold. My inspiration for these beautiful apple gelatins bloomed, kind of like the cross-pollinated apple blossoms at Envy Apple’s orchards in Lake Chelan, Washington.
I set out to make my dessert and topped it with my homemade mascarpone cheese that I had mixed with sweet Madagascar vanilla bean paste. The flavors were a delight to my grown up taste buds. The sweet crisp apples and tart dry red wine mingled perfectly with notes of cinnamon, black peppercorns and allspice. Orange and cranberry brought all the flavors together. It was like a brisk fall day in a glass, no lie.
Don’t you just love those teeny little spoons? I found this dish set our local foods warehouse for less than $20 and it came with 3 long oven safe dishes, 3 ramakins and 3 baby ceramic spoons.
They are so fun to eat with! And I love getting just a bit of sweet mascarpone cheese with each bite of apples and wine gelatin. And if you look closely you can see all the bitty vanilla bean specks.
Give it a go. It’s so simple to make and a wonderful treat for your Valentine sweetheart or your next dinner party.
Only the best ingredients for this Valentine treat!
A scored orange does magic to cranberry and wine.
There’s just something about fanned out apples in a glass…just gorgeous! I Envy you apples. (ba dum cha!)
Carefully poured mulled gelatin is ready for a good chill.
This Madagascar Vanilla Bean Paste is to die for! Seriously!
Aren’t these absolutely stunning!? I think I’m gonna have another one tonight.
Please don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!! The giveaway ends TODAY!!!!
Mulled Wine Gelatin with Apples and Vanilla Mascarpone
Prep Time: 6 hours, 5 minutes
Cook Time: 25 minutes
Total Time: 6 hours, 30 minutes
Number of servings: 6
Recipe pictured was divided into 4 larger servings, but serves 6 easily.
- 1 1/3 cup Pinot Nior red wine by Woodbridge by Robert Mondavi wine
- 1 1/3 cup 100% cranberry juice blend
- 1/4 cup granulated sugar
- 2 cinnamon sticks
- 5 black peppercorns
- 5 cloves allspice
- 1 large orange
- 1/3 cup cold water
- 2 0.25 oz packets gelatin
- 3 Envy apples, cored and thinly sliced
- 4 Tb mascarpone cheese
- 1 Tb Madagascar vanilla bean paste
- 2 tsp orange zest
- 6 mint leaves (optional)
- Score an orange along the peel with a sharp knife, into sections. Do not slice all the way through. Place the orange, wine, cranberry juice and spices in a sauce pan. Whisk in the sugar.
- Bring liquid to a low simmer over medium low heat, reduce heat to low and simmer 10 minutes. Remove from heat and cool 15 more minutes.
- Meanwhile, slice the apples and arrange along the outside of 4 large or 6 smaller parfait glasses or ramekins.
- Pour the gelatin over the cold water in a small bowl. Set aside.
- Remove the orange and spices from the infused liquid. Squeeze any juice from the orange back into the liquid.
- Slowly stir the softened gelatin and water into the infused liquid and stir until gelatin is completely dissolved. Carefully ladle the liquid into the glasses with the apple slices, being careful not to let the apple slices fall.
- Place in refrigerator to chill at least 6 hours.
- Mix the vanilla bean paste into the mascarpone cheese. Top each glass with equal amounts mascarpone cheese and orange zest. Garnish with mint leaved, if desired and serve.
This post was sponsored by Woodbridge by Robert Mondavi and Envy Apples. I received complimentary products from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.