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Prep Time: 20 Minutes Cook Time: 490 Minutes |
Ready In: 510 Minutes Servings: 6 |
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The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character. Ingredients:
1 (2-inch) cinnamon stick |
2 whole cloves |
10 black peppercorns |
2 (2- by 1-inch) strips fresh lemon zest |
2 (2- by 1-inch) strips fresh orange zest |
1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope) |
1 1/2 cups plus 1 tablespoon white grape juice |
1 cup dry white wine |
1/2 cup sugar |
pinch of freshly grated nutmeg |
1 teaspoon finely grated fresh lemon zest |
2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise) |
Directions:
1. Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
2. Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
3. Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
4. Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
5. Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.
6. Cooks' notes: · Soup (without grated zest and grapes) can be chilled up to 12 hours. Add zest and grapes just before serving. · A metal spoon is the correct tool for stirring gelatin; a wooden one might transfer oils, and a whisk might incorporate tiny bubbles.
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