Dissolve the gelatin in 4 tablespoons of warmed red wine. Slowly stir the rest of the red wine and the cinnamon into the gelatine, leave to gel in the refrigerator for about 30 minutes. Stir once after approx. 20 minutes.
Beat the egg whites with the sugar until stiff. Beat the cream too. When the red wine mass is firm, beat vigorously and fold in the cream first and then the egg white. Add lemon zest to taste. Chill for at least an hour.
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