Madeira Jelly

Directions

1. 1
   Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
2. 2
   In a small pot, combine the wine, water, maple syrup, and vinegar over medium heat.
3. 3
   When hot, remove from the heat.
4. 4
   Gently squeeze the gelatin sheets, add to the wine mixture, and whisk until completely dissolved.
5. 5
   If using for the parfaits, spoon a thin layer of the warm liquid over each chilled parfait and refrigerate for 15 minutes to set the jelly.
6. 6
   The layer should be 1/8 inch (3 mm) thick.
7. 7
   If not using for the parfaits, pour the warm liquid into a jar with a tight-fitting lid and refrigerate.
8. 8
   It will keep for up to 7 days.
9. 9
   When serving this jelly on a plate, we press it through a ricer to give it a mound of kryptonite appearance.