Shine Muscat Glass Jelly

Soak the gelatin plate in ice water that is not in amounts of ice and soften it. Cut off the shine muscat part and cut it into quarters.

Make jelly liquid. Put the white wine, water and granulated sugar in a pot, and mix with a spatula and melt over medium heat.

Once the granulated sugar has dissolved and the white wine has lost its alcohol content, add the squeezed gelatin and lemon juice, and mix again. The key is to heat it over low heat so that it doesn't boil and foam.

Once the gelatin has completely dissolved, remove from the heat and strain it using a strainer. Apply a bowl of jelly liquid to ice water to remove rough heat. To avoid foaming as much as possible, place a spatula on the edge of the bowl and spin the bowl to cool it down.

Pour the Shine Muscat from [1] with lemon juice and mix quickly. Put Shine Muscat in a glass and pour the jelly liquid from [4] over it. Place in the fridge, chill and harden.

While it's hardened, add fresh cream to finish. Add the fresh cream, granulated sugar, lemon juice and grated lemon zest in a bowl and mix well with a whisk. It's fine to just 6 minutes.

Once the jelly has set, remove it from the fridge and place an appropriate amount of fresh cream from [6]. Topped with mint leaves if desired and finished.