Recipe courtesy of Laura Calder
Wine Jelly with Grapes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 51
- Dietary Fiber
- 1
- Sugar
- 47
- Protein
- 2
- Cholesterol
- 40
- Sodium
- 20
- Total: 4 hr 45 min
- Prep: 10 min
- Inactive: 4 hr 30 min
- Cook: 5 min
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.