Wine Jelly with Grapes

  • serves 6

A jiggly and beautiful dessert from Laura Calder that will add a special touch to your next get-together

25 Ratings
Directions for: Wine Jelly with Grapes


1 Tbsp unflavoured gelatin

1 cup sugar

2 cup dry white or sparkling wine

15 oz small, seedless red and green grapes

¾ cup heavy cream

2 tsp sugar, more to taste

1 tsp vanilla or Cognac


1. 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.

2. 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.

See more: Citrus, Fruit, Dessert, Dinner, Eggs/Dairy


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