Tuesday, October 18, 2011

So Many Wines, So Little Time

Continuing my brief excursion through the California Central Coast, I visited the Edna Valley Vineyard in San Luis Obispo. I strongly recommend you check out their website at www.ednavalley.com. It really is a beautiful setting! Anyway, we sauntered into the Tasting Room to partake in a wine tasting! We got to try 6 varieties. (I really liked their 2009 Fleur de Edna Chardonnay.) It was really fun! If you ever get a chance to go, I definitely recommend it!

All those grapes got me thinking about Laura Calder's "Wine Jelly with Grapes." This unusual dessert is definitely eye-catching and truly delicious! It calls for dry white wine or sparkling wine, so I used my favorite, champagne! It is a sophisticated dessert, for adults only! 

Wine Jelly with Grapes

Serves 6


1 tablespoon unflavored gelatin
2 tablespoons water
1 cup/200 g sugar
2 cups/500 ml dry white or sparkling wine
About 15 ounces/420 g small, seedless red and green grapes
3/4 cup/175 ml heavy cream
2 teaspoons sugar, more to taste
1 teaspoon vanilla extract or Cognac


Stir the gelatin 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.

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 molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates.

In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside.

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