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Moscato jelly and granita with grape salad


You'll need

110 gm (½ cup) white sugar 750 ml (3 cups) Moscato d’Asti (see note) 4 leaves gelatine (titanium strength), softened in cold water 200 gm each small white, red globe and muscat grapes, halved, seeds removed   Moscato granita 110 gm (½ cup) white sugar 750 ml (3 cups) Moscato d’Asti

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • To serve, combine grapes in a bowl and serve with moscato jelly and granita.
Note Moscato d'Asti is a low alcohol, lightly sparkling wine made from muscat grapes.

At A Glance

  • Serves 6 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Drink Suggestion

Um, Moscato.

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