While this is my idea of a refreshing summer snack it can so easily be transformed into a dessert by serving it with fresh ricotta drizzled with honey and a piece or two of almond bread. I love making jellies in a jar and dipping into them when I’m a little hungry. The grapes encased in the jelly just pop in your mouth and the freshness of the verjuice works on the hottest summer day. You could use any fruit at all in this same way.
Ingredients
- 3 cups (750 ml) verjuice
- 20 g raw honey
- 16 g gelatine powder
- 350 g white seedless grapes
How to Make It
- Place the verjuice and honey in a saucepan over low heat. Mix the gelatine powder and 1½ tablespoons warm water in a small bowl. Add to the warmed verjuice and stir until dissolved. The liquid needs to be just hot enough to dissolve the gelatine but if you heat it too high, the jelly will go cloudy. Remove from the heat and cool slightly.
- Fill your jelly mould and 2 small jars nearly to the top with the grapes. Pour over the slightly cooled jelly mixture. Refrigerate for at least 3 hours or overnight.
- To serve, if you’ve used a mould like I have and want to serve it turned out, dip the base of the mould into very hot water for about 20 seconds to begin. Depending on the shape, you might have to use a knife to release a vacuum around the edge and try again for an extra 10 seconds. Don’t dip the jelly in hot water for too long or the jelly will melt.