Grape Jelly
Sweet juicy grapes suspended in a sweet, wobbly purple jelly. A refreshing, fruity dessert!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 large cups 1x
- Category: Pudding
- Method: Easy
- Cuisine: Asian
Ingredients
Scale
Grape Jelly
- 2 tsp Powdered gelatin
- 1 tbsp Cold water
- 2 cups Purple grapes
- 480 ml Water (2 cups)
- 38g White sugar (3 tbsp)
Assembly
- Gold leaf, optional
- More whole grapes, to decorate
Instructions
- Combine the cold water and gelatin, set side to bloom
- Prepare a bowl of ice cold water
- Cut a cross at the top of each grape and pour over boiling water, sit for 10 seconds, then drain
- Immediately place the grapes in the cold water, sit for 10 seconds, then drain
- Peel the grapes reserving the skins (the blanching process will make them a lot easier to peel)
- Combine the water, sugar and grape skins in a small saucepan and bring to the boil
- Add the bloomed gelatin and stir to dissolve
- Remove from the heat
- Prepare two glasses and fill with the peeled grapes
- Pour over the warm jelly mixture, leaving more than 1cm at the top of the glass to create the flower (optional), reserve the remaining jelly mixture for later
- Place in the fridge to set for 1 hour
- Thinly slice several unpeeled grapes and arrange them in a flower pattern on top of the semi-set jelly
- Pour over the remaining jelly mixture and speckle with gold flakes
- Place in the fridge for 3 hours, or until fully set
- Enjoy chilled!
Find it online: https://zhangcatherine.com/grape-jelly/