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Moscato jelly and granita with grape salad

A Gourmet Traveller recipe for Moscato jelly and granita with grape salad.
Moscato jelly and granita with grape salad

Moscato jelly and granita with grape salad

Con Poulos

You’ll need to begin this recipe the day before.

Ingredients

Moscato granita

Method

Main

1.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.
2.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.
3.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.

Drink Suggestion: Um, Moscato. Drink suggestion by Max Allen

Notes

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