Moscato jelly and granita with grape salad

AT A GLANCE

  • Serves 6 people

  • 110 gm (½ cup) white sugar
  • 750 ml (3 cups) Moscato d’Asti (see note)
  • 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 (½ cup) white sugar
  • 750 ml (3 cups) Moscato d’Asti
01   For 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.
02   Combine 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.
03   To serve, combine grapes in a bowl and serve with moscato jelly and granita.
Note Moscato d'Asti is a low alcohol, lightly sparkling wine made from muscat grapes.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

UM, MOSCATO. , suggested by MAX ALLEN

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