Recipe courtesy of Laura Calder
Episode: French Barbecue
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Wine Jelly with Grapes
Total:
4 hr 45 min
Prep:
10 min
Inactive:
4 hr 30 min
Cook:
5 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 45 min
Prep:
10 min
Inactive:
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
  • About 15 ounces/420 g small, seedless red and green grapes
  • 3/4 cup/175 ml heavy cream
  • 2 teaspoons sugar, more to taste
  • 1 teaspoon vanilla extract or Cognac

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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