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Place the vin jaune in a small saucepan. Soften the gelatin in cold water. When soft, squeeze out the water and add the gelatin to the saucepan.
2
Place the saucepan over very low heat. Stir constantly until the gelatin is melted. Pour the mixture into a small, flat-bottom container so that the depth of the liquid is only a few milliliters. Set aside in a refrigerator to gel.
Prep time 
