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Recipe courtesy of Laura Calder

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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.

My Private Notes

Name: Wine Jelly with Grapes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 6 servings
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