Moscato jelly and granita with grape salad
You’ll need to begin this recipe the day before.
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Serves
6
| Moscato jelly |
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110 gm (½ cup)
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white sugar
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750 ml (3 cups)
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Moscato d’Asti (see note)
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4 leaves
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gelatine (titanium strength), softened in cold water
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200 gm each
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small white, red globe and muscat grapes, halved, seeds removed
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| Moscato granita |
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110 gm (½ cup)
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white sugar
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750 ml (3 cups)
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Moscato d’Asti
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1
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For granita, combine sugar and ¼ cup water in a saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and boil for 1 minute. Combine sugar syrup and Moscato in a 1.5 litre-capacity container and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
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2
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Combine sugar and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and boil for 1 minute. Combine sugar syrup and Moscato in a bowl. Measure 1 cup Moscato mixture and warm in a saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir until dissolved. Add gelatine mixture to remaining Moscato mixture in bowl, then pour into a 1.5 litre-capacity bowl and refrigerate for 6 hours or until set.
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3
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To serve, combine grapes in a bowl and serve with moscato jelly and granita.
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Note Moscato d’Asti is a low alcohol, lightly sparkling wine made from muscat grapes.
Drink Suggestion Um, Moscato.
RECIPE Emma Knowles
PHOTOGRAPHY Con Poulos
STYLING Emma Knowles
DRINK SUGGESTION Max Allen