Vangere Italy Recipe


  • Dosage per 20-30 pieces of jelly

  • Preparation time

    Preparation: 20 min

  • cooking time

    cooking: 10 minutes

  • total time

    total: 30 minutes + 3-4 hours in the refrigerator


How to make vingelée

Soak the gelatin in cold water for at least 10 minutes to soften it, then drain and squeeze out the water.

Meanwhile, combine the herbs, sugar and wine in a saucepan and bring to a boil over low heat.

Strain the wine and add the freshly squeezed gelatin to dissolve.

Pour the mixture into molds and leave in the refrigerator for at least 3 hours to harden.

Once the vingere is ready, all you have to do is serve it.

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