This is a light, refreshing summer dessert or, in smaller portions, an excellent palate cleanser. The fresh blackberries and strawberries in the grape relish are optional, and complement wine undertones nicely.
Servings: 8 - 10
- For the gelee
- 4 1/4-ounce envelopes powdered gelatin (about 4 tablespoons)
- 1 cup water
- 1 bottle (750 ml) rosé wine
- 16 ounces pomegranate juice, preferably Pom brand
- 1/2 cup sugar
- 1 tablespoon rose water
- For the relish
- 3/4 pound red and green seedless grapes, cut in half
- 1 cup blackberries (optional)
- 1/4 cup diced strawberries (optional)
- 1/4 cup sugar
- 1/4 cup port wine
- 1 teaspoon freshly grated orange zest
- For assembly
- 1/2 bunch mint leaves, cut into very thin strips (chiffonade), for garnish
For the gelee: Fill a large bowl with ice and cold water to form an ice bath. Have ready a large rimmed baking sheet and 8 or 10 large wine glasses.
Combine the gelatin and water in a small bowl, stirring until the gelatin has dissolved.
Combine the rose wine, pomegranate juice and sugar in a medium saucepan over medium-high heat. Bring to a boil, then add the gelatin mixture and stir until it is completely dissolved. Remove from the heat and add the rose water. Transfer the mixture to a medium bowl; place the bowl in the ice bath to cool, stirring for about 5 minutes until the mixture becomes syrupy. Pour onto the baking sheet and refrigerate for about 1 1/2 hours, or until it has set.
For the relish: Combine the grapes, the berries, if using, sugar, port wine and orange zest in a medium bowl. Cover and refrigerate for at least 1 hour, allowing the fruit to macerate.
When ready to assemble, use a fork or spoon to rake through the set gelatin in the baking sheet, then divide it evenly among the wine glasses. Top with the grape relish and garnish with the mint.
From Chef on Call columnist David Hagedorn.
Tested by Judy Sarasohn.
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