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Wine Jelly with Grapes

Photo: Wine Jelly with Grapes

TOTAL TIME: 4 hr 45 min
Prep: 10 min
Inactive Prep: 4 hr 30 min
Cook: 5 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon unflavored gelatin
  • 2 tablespoons water
  • 1 cup/200 g sugar
  • 2 cups/500 ml dry white or sparkling wine
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Directions

Stir the gelatin into 2 tablespoons of water, and set aside to soften. Put the sugar and wine in a saucepan, and heat to dissolve the sugar. Do not boil. Remove the wine from the heat and whisk in the gelatin until completely dissolved. Cool.

Arrange the grapes in 6 ramekins or tea cups. Pour over the wine mixture. Cover, and chill several hours to set. To serve, run a knife around the edge of the molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates.

In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside.

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  • on August 03, 2012

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    This was served last evening to eight members of the San Ignacio Supper Club. I used relatively inexpensive Fetzer brand Gewurztraminer for its fruity, spicy flavor. The flavor translated to the jelly very nicely and was very mild in comparison to the raw wine. All eight gave it a thumbs-up, with comments like "This is just fabulous," "unbelievably subtle and delicious" and "very special"

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  • on June 19, 2012

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    Absolutely devine. My husband is not into sweety-sweet desserts, so this was perfect, and he thought so, too. Thank you Laura for your wonderful recipes. I loved Paris, so if i ever get to go back, will try learn more about french cooking. In the mean time, will continue to learn from Laura.

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  • on July 03, 2011

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    very elegant and simple to make and serve. Your guests will love it. I chose to use a Gewurztraimer which is naturally very sweet with a little spicyness, and always a velvety smooth texture. I only used half of the sugar since the wine I chose could stand alone for sweetness. I also had some blueberries on hand and added them with the grapes.
    Huge hit last night.

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