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Moscato jelly and granita with grape salad

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

By Emma Knowles
  • Serves 6
Moscato jelly and granita with grape salad
Moscato jelly and granita with grape salad

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

Ingredients

  • 110 gm white sugar (½ cup)
  • 750 ml Moscato d’Asti (see note) (3 cups)
  • 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 white sugar (½ cup)
  • 750 ml Moscato d’Asti (3 cups)

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.

Notes

Note Moscato d'Asti is a low alcohol, lightly sparkling wine made from muscat grapes.
Drink Suggestion: Um, Moscato. Drink suggestion by Max Allen

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  • Author: Emma Knowles