Still on the waiting list for this year’s hot commodity, Sugarfina’s Whispering Angel-infused rosé gummy bears? This pretty, light rosé gelée from Kevin West’s book Saving the Season is the perfect make-ahead dessert for your next summer soirée.
SIMI Sonoma County Dry Rosé Gelée
1 Tbsp. + ¾ tsp. unflavored gelatin (two packets) 1 cup water, divided 1 cup sugar 1 bottle SIMI Sonoma County dry rosé, or your favorite dry-style rosé
Sprinkle gelatin over ¼ cup of the water in a small bowl. Set aside for a few minutes to rehydrate. Combine the remaining water and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Remove from heat. Add gelatin to sugar syrup and stir to dissolve.
Combine with wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set. To serve, cut gelée into cubes or break it into rough chunks, arrange in glasses or small bowls, and top with a little jam and whipped cream.