WINTER JELLY WITH POACHED GRAPES
Krone Borealis Cuvée Brut 2007 –
1 cup red or white
grape juice 2 cinnamon sticks 2 gelatine leaves 100ml red or white wine 50g caster sugar 200g red or white grapes gold leaf
Place the grape juice and one cinnamon stick in a saucepan and bring to the boil. Soak the gelatine leaves in a little cold water until soft and add to the hot grape juice. Stir until dissolved, pour into a container about five centimetres deep, and refrigerate until set.
Put the wine, caster sugar and remaining cinnamon stick in a saucepan and bring to the boil. Turn down the heat to a simmer, add the grapes and poach for two minutes. Remove the grapes from the liquid, peel and quarter. Using a fork, scrape the set jelly so that it becomes rough. Place the jelly and the poached grapes in a shot glass or serving bowl in alternate layers. Garnish with edible gold leaf.