For dessert, choose the lightest wine to the pattern clearly visible in the jelly. Cover the gelatine with wine, at the rate of 45 g of gelatin 300 ml of wine. Leave for 1 hour to swell the gelatin. The remaining 15 g of gelatin will be needed later.

Swollen gelatin will heat in a microwave or water bath until dissolved. I always use the microwave, put on 30 seconds if the gelatine has not dissolved the whole, add the heating time by 10-15 seconds. Bred heated gelatin the rest of the wine, mix thoroughly and poured into pre-prepared moulds. From experience have concluded that for this dessert plastic and completely transparent moulds, size from 150 to 250 ml Can and in glass, without a pattern, but with plastic I like to work more, and take out the jelly from them easier. Molds before pouring to lubricate the very thin layer of vegetable oil without smell. The excess oil off with a paper towel. Pour the cooled mass and put in the fridge overnight.

We should get an elastic jelly, which holds its shape. If the quality of the gelatin mass is too tender, you can heat them up and add some gelatine, then leave to solidify.

To get different colors we'll need the white jelly base. White color will give a dense opaque color. To do this, 15 g of gelatin pour the diluted condensed milk ( 1/2 of the banks topped up with water to 250 ml). When gelatin swell, add the vanilla sugar, all warmed in the microwave, as in the first case. Divide warm white jelly into pieces - the number of the selected color, add the dye to the desired color.

Next, we will need a conventional medical syringe with a volume of 20 ml. the Needle I specially treated fine stone, removed the blade, leaving in the form of a tube. If you think flower with narrow petals, then work with one syringe. Begin to dip the needle into the middle of the form, vertically and at the same time squeezing colored jelly. Gradually the angle of the shot change, forming a flower. The petals can be done very thin, and can be thicker, which the needle when submerged move 2-3 mm in side. A little training and you will succeed. Most importantly, do not bring the needle to the bottom and walls of the mold, otherwise you risk to get a stain that will ruin the transparency of the dessert. Excess colored liquid gently remove with a teaspoon and wipe with a napkin, not giving to freeze. Here I'm showing the wrong side of the dessert.

And here I was trying to make dandelions. But the yellow color in wine is still lost, and the green is almost invisible.

For anemone took a butter knife with a rounded tip. First make vertically and at a slight angle from the centre of stamens with a syringe, then with a knife "pockets", one where from the syringe run colored jelly. The pockets have a spiral, overlapping the petals on the third I got three turns.

Rose drew another sharp needle, so the petals are a little shredded.

Easier and more effective all turned out to be asters. And the color selection is more successful.

Finally, you can fill in the mold a layer of white jelly, to give the dessert a finished look. Give the dessert to freeze completely for a few hours. Before serving, carefully blunt knife to separate the jelly from the walls of the mold in one place. In the hole gently press a finger, separating the whole mass is spread on a saucer.