Sweet juicy grapes suspended in a sweet, wobbly purple jelly. A refreshing, fruity dessert!
Author:Catherine Zhang
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:25 minutes
Yield:2 large cups 1x
Category:Pudding
Method:Easy
Cuisine:Asian
Ingredients
UnitsScale
Grape Jelly
2 tsp Powdered gelatin
1 tbsp Cold water
2cups Purple grapes
480ml 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