Recipe courtesy of Laura Calder
Total:
4 hr 45 min
Prep:
10 min
Inactive:
4 hr 30 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

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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