Wine jelly

1 serving


stir the egg whites well with water, add sugar and heat slowly. put the cold water soaked and squeezed gelatin and, stirring, heat until it dissolves. After that, set the dishes on board the stove, cover and allow to stand for 20 minutes, then strain the mixture through a napkin and set to cool. once the mixture has cooled to room temperature, pour in the wine, add the lemon essence and pour into the moulds. serve the cooled jelly on a table, tipping from the tin onto a plate.