You’ll need to begin this recipe the day before.
Moscato jelly and granita with grape salad
A Gourmet Traveller recipe for Moscato jelly and granita with grape salad.
- Serves 6
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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
- 1For 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.
- 2Combine 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.
- 3To 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