Bavarian jelly of plum wine

June, when the sky looks dull every day. When you go to the supermarket, you can see plums lined up on the display shelves. Many people buy the plums and make homemade plum wine or pickled plums.

However, making plum wine from scratch, such as removing the lye and removing the calyx, is a bit of a hurdle, isn't it? So, this time, I made "Bavarian jelly" using commercially available plum wine.

作り方は、えん食べのYouTubeチャンネルでも紹介しています。

Ingredients (for 2)

Plum wine 300ml (10.14us fl oz) (150ml (5.07us fl oz) for bavarois 150ml (5.07us fl oz) for jelly)
Milk 200ml (6.76us fl oz)
Fresh cream 100ml (3.38us fl oz)
Gelatin 15g (0.53oz) (10g (0.35oz) for bavarois 5g (0.18oz) for jelly)

How to make

1. Put plum wine, milk and cream in a pan and heat.


2. When warm, add gelatin and mix well.


3. Transfer to a container and cool in the refrigerator


4. Put gelatin in warm plum wine and mix well.


5. When the bavarois part has hardened, pour the jelly liquid over it.


6. Cool in the refrigerator again, and when the jelly part hardens, it is complete.

Adult taste with alcohol

When you bring your face closer, you can feel the scent of plum blossoms. The upper jelly part has a refreshing taste, and you can feel the flavor of alcohol firmly.


The lower bavarois part has a mellow taste with milk, cream, and plum wine melted together. I haven't added sugar, but the plum wine itself is sweet enough that I don't feel unsatisfactory at all.


When eaten together, the flavor of plum and alcohol will increase, and the satisfaction of each bite will also increase. If you eat the flesh of plum wine together, the refreshing acidity will spread throughout your mouth.

Enjoy a rainy day

A simple plum wine bavarois jelly that just mixes the ingredients and cools. There are many types of plum wine, such as those with brown sugar and fruit juice, so you can enjoy various flavor variations with the same recipe. On rainy days, try making an adult dessert at home.