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Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Wine Jelly with Grapes
- Level: Easy
- Total: 4 hr 45 min
- Prep: 10 min
- Inactive: 4 hr 30 min
- Cook: 5 min
- Yield: 6 servings
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- Level: Easy
- Total: 4 hr 45 min
- Prep: 10 min
- Inactive: 4 hr 30 min
- Cook: 5 min
- 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
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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