Gelatin and wine jelly

You probably all know that gelatin is extracted by boiling the bones of pets. Of course, it doesn't sound very appetizing, but the product turns out to be universal. Gelatin is of two types: French leaves, or plates, which are considered the highest quality product, and finely granulated gelatin in bags. As an alternative, agar-agar, especially revered by vegetarians, is also produced: it is extracted from seaweed. How to dissolve? Pour gelatin into a saucepan with water and mix. When it swells, it takes about five minutes, dissolve it on low heat, without bringing it to a boil. For the base, you can take any juice, milk and even sour cream. Once I tried to make jelly even with wine. An interesting taste turned out. I took a sweet red fortified, added sugar and water to it, and only then poured the prepared gelatin. I poured it into glasses or wine glasses, put a strawberry or any fruit on top and put it in the refrigerator. For a romantic dinner, just what you need.