Thursday, 14 July 2011

Wine Jelly with Grapes

Big ripe grapes, trapped in the sweet embrace of wine jelly and topped with the creamy richness of whipped cream... This desert is elegant, decadent and very easy to prepare! The presentation of this sweet treat is simple but spectacular; it is the perfect ending to any summer dinner party because it is light and satisfying at the same time. If you happen to enjoy additional sweetness, you can drizzle some Cassis (French black currant liqueur) over the whipped cream or simply around the edges of the dessert. You can also substitute grapes with strawberries, raspberries or any other seasonal berries, but I just adore how naturally wine and grapes come together to create a perfect balance of flavour, texture and depth...

1 tablespoon unflavoured gelatin, 1 cup sugar, 2 cups dry white or sparkling wine, 15 ounces small, seedless red and green grapes, 3/4 cup heavy cream, 2 teaspoons sugar, 1 teaspoon vanilla.

Directions: Stir the gelatine 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 moulds and dip the bottoms into hot water for a few seconds, then invert onto serving plates. Whip the cream with the sugar and flavouring to serve alongside.

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