WIN­TER JELLY WITH POACHED GRAPES

Krone Bo­re­alis Cu­vée Brut 2007 –

House and Leisure Food - - FRONT PAGE -

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

Makes 10

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.

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