- 1 (750-ml) bottle red wine
- 1 cup sugar
- 3 (0.25-ounce) packages powdered gelatin
- 3 tablespoons water
- 1 shallot
- 3 peppercorns
- 1 large bunch mint (about 1 cup of packed leaves) plus leaves, finely chopped, for garnish
- 1 lemon, juiced
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice.
Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.