Grapes in Jelly
Ingredients
Directions
Pour a little clear jelly into a melon-shaped mold or any suitable mold.
Once set, place a fine bunch of grapes on top.
Fill the mold with more jelly.
Keep cold until ready to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Clear jelly
- Sets to form the firm, clear body that holds the grapes in place.
- A bunch of grapes
- Adds fresh fruit flavour and a juicy texture contrast to the set jelly.
The step that matters
Let the first layer set before adding the grapes. If the grapes go onto liquid jelly, they float or shift and the layers mix. A firm base layer keeps the grapes fixed in place and gives a clean, even look when the dessert is unmolded.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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