1 1/3 cup (275 g) 10 oz caster sugar (superfine granulated)
600 ml water
5 lemons, finely grated rind and juice
2 x 11.4 g sachet powdered gelatine
175 g seedless grapes
a little caster sugar (superfine granulated)
600 ml water
5 lemons, finely grated rind and juice
2 x 11.4 g sachet powdered gelatine
175 g seedless grapes
a little caster sugar (superfine granulated)
method
1. In a non aluminum pan warm the lemon rind and juice, sugar and water for 4 - 6 minutes or until the sugar has dissolved. Bring to the boil.
2. Take the pan off the heat and leave to stand for 5 minutes before sprinkling the gelatine slowly over the surface.
3. Leave for 2 - 3 minutes then stir until the gelatine has dissolved.
4. For a very clear jelly strain through a fine muslin cloth.
5. Pour into the moulds and set in the fridge for 6 - 8 hours or until set.
6. Meanwhile,cut the grapes into little bunches.
7. Dip the grapes in a little water and sprinkle over the sugar.
8. Leave to dry loosely covered with cling film.
9. To serve, dip the outside of jelly moulds quickly for 10 seconds into hot water. Invert onto serving plate.
10. Serve with the grapes and fruity cheese if liked.
2. Take the pan off the heat and leave to stand for 5 minutes before sprinkling the gelatine slowly over the surface.
3. Leave for 2 - 3 minutes then stir until the gelatine has dissolved.
4. For a very clear jelly strain through a fine muslin cloth.
5. Pour into the moulds and set in the fridge for 6 - 8 hours or until set.
6. Meanwhile,cut the grapes into little bunches.
7. Dip the grapes in a little water and sprinkle over the sugar.
8. Leave to dry loosely covered with cling film.
9. To serve, dip the outside of jelly moulds quickly for 10 seconds into hot water. Invert onto serving plate.
10. Serve with the grapes and fruity cheese if liked.
serving amount
serves: 4 - 6
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