How to Make Balsamic Jellies Out of Gelatin

Balsamic jelly allows you to serve the classic condiment, balsamic vinegar, in a different form, delivering a different texture. Cubes of balsamic jelly are often served with sweet and savory salads, risotto, fish and poultry, and even with desserts such as over strawberries and whipped cream. Agar-agar is a gelatin made from dried seaweed and will give you a stiffer jelly than if you were to use gelatin. Balsamic alone is very acidic and won't set on its own, so sweet wine is added to help cut the acid and to help balance the vinegar's bitter flavor.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 cup sweet, fortified wine, like marsala or port 2 cups balsamic vinegar 1 tsp. powdered agar-agar Medium-sized pot Fine strainer Cake pan

1. Add the wine and balsamic vinegar to a pot, whisking to combine.

2. Bring the wine and balsamic vinegar to a boil, and then whisk in the agar-agar. Continue cooking the mixture for 35 seconds, then remove the pot from the heat.

3. Pour the mixture through the strainer into the cake pan. The smaller your cake pan, the taller your jellies will be.

4. Put your cake pan into the fridge and let your gelatin set for at least a few hours, though leaving the pan in the fridge overnight will ensure the jelly is set all the way through.

5. Use a thin paring knife to slice your jelly into squares, then lift them out with a spatula. Alternatively, loosen the entire sheet of gelatin by simply letting it set out or dipping the bottom of the pan in a hot water bath for just a few seconds, then sliding the entire sheet out so you can cut your squares out of it or use shaped cutters to make other shapes.

Tips & Warnings

• Younger balsamic vinegars will tend to set more easily because they are slightly less acidic.

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