GRAPE GELEE WITH LEMON, BASIL AND CRYSTALLIZED GINGER WHIPPED CREAM
Provided by Tyler Florence
Categories side-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set.
- To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup.
- To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish.
- To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve.
GRAPE AND ELDERFLOWER GELEE
Make and share this Grape and Elderflower Gelee recipe from Food.com.
Provided by Alia55
Categories Gelatin
Time 8h20m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Combine 1 cup grape juice and sugar in a small saucepan and sprinkle with gelatin.
- Let gelatin stand 1 minute to soften.
- Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved.
- Remove from heat and stir in Elderflower Pressé, food coloring, and remaining cup grape juice. Pour into a 5-cup mold and chill, covered, until firm, at least 8 hours.
- Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.
Nutrition Facts : Calories 336.4, Fat 0.4, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 81.1, Fiber 0.3, Sugar 80.7, Protein 4.3
ELDERFLOWER AND GRAPE SPRITZER
An aromatic summer drink that is a glorious sip for everyone. Replace the sparkling water with champagne or sparkling wine for an adult cocktail.
Provided by Tara Teaspoon
Categories Drinks
Time 10m
Number Of Ingredients 5
Steps:
- Fill a glass with ice and sliced frozen grapes. Add the concord grape juice, elderflower syrup and sparkling water.
- Stir and serve.
Nutrition Facts : Calories 125 kcal, Carbohydrate 15 g, Sodium 101 mg, Sugar 15 g, ServingSize 1 serving
YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE
Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
- Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
- Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
- Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
- Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
- To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.
WHITE GRAPE ELDERFLOWER FOAM
I found this while looking for recipes to use up my bottle of elderflower cordial, this is so good, I think I'm going to have to buy more elderflower cordial now..:lol:
Provided by Mandy
Categories Smoothies
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender or food processor & blend until smooth.
Nutrition Facts : Calories 86.2, Fat 0.2, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 22.6, Fiber 1.1, Sugar 19.4, Protein 0.9
GRAPE-ELDERFLOWER FIZZ
Grapes and deeply fragrant elderflower mingle in a vibrant drink worthy of celebration. Musky-sweet fresh Concord grapes are available only in September and October, which makes them perfect for a fall wedding. They're a brilliant garnish, but any red or purple table grape will do.
Provided by Martha Stewart
Categories Entertaining Cocktail Party Ideas
Yield Makes 6
Number Of Ingredients 6
Steps:
- In a 1 1/2-quart pitcher, combine gin, elderflower liqueur, grape juice, and club soda. Squeeze lime halves over pitcher, and stir. To serve, pour over ice in tall glasses, and garnish each with 4 or 5 grape halves.
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