Wine jelly

serves 6

  • 3 sheets of gelatin
  • 1 vanilla pod’s seeds
  • 300 ml white wine – I used a chenin blanc
  • 150 ml water
  • 110 g (130 ml) castor sugar
  • 20 grapes, halved        

Candied grapes

  • grapes
  • 1 egg white, slightly beaten
  • castor sugar

Soak gelatin in cold water for 5 minutes. Scrape seeds out of vanilla pod. Put wine, water, sugar and vanilla seeds into a pot and bring to the boil while stirring. The sugar must be dissolved before it begins to boil. Remove from heat the minute the first bubbles appear. Squeeze water out of gelatin and add gelatin to warm mixture. Stir until completely melted. Divide grapes between glasses and pour mixture over. Refrigerate at least overnight to set. Use a small brush and brush grapes with egg white. Sprinkle with castor sugar and put grapes on a baking tray lined with baking paper. Let dry. Decorate each glass with grapes and serve with cream.

Tip Don’t refrigerate the candied grapes – the sugar will melt.

To drink
Obikwa Chenin Blanc