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Dessert wine jellies with pink sorbet and grapefruit salad

 

Dessert wine jellies with pink sorbet and grapefruit salad

Prep Time: 40 Mins Cooking Time: 15 Mins Total Time: 55 Mins

Ingredients:

  • 750ml (3 cups) Brown Brothers Orange Muscat & Flora dessert wine
  • 60ml (1/4 cup) white wine
  • 140g (2/3 cup) caster sugar
  • 5 tsp gelatine powder
  • 60ml (1/4 cup) boiling water

Pink sorbet

  • 315g (1 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 750ml (3 cups) fresh ruby red grapefruit juice

Grapefruit salad

  • 1 lime
  • 3 ruby red grapefruit
  • 215g (1 cup) caster sugar
  • 185ml (3/4 cup) water

Directions:

  1. To make the pink sorbet, place the sugar and water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Simmer for 2 minutes or until syrup thickens. Set aside to cool. Stir in the grapefruit juice.
  2. Pour the mixture into a shallow 30 x 24cm, 3L (12-cup) capacity metal pan. Cover with foil and place in the freezer for 6-8 hours or until firm. Use a metal spoon to roughly break up the sorbet. Transfer half the sorbet mixture to the bowl of a food processor and process until smooth. Transfer to a sealable plastic container. Repeat with remaining sorbet mixture. Place in the freezer for 3-4 hours or until firm.
  3. Meanwhile, place the combined wine and sugar in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves. Bring to the boil. Cook for 2 minutes or until syrup thickens.
  4. Combine the gelatine and water in a large heatproof jug. Whisk until the gelatine dissolves. Stir the wine mixture into the gelatine mixture. Divide among eight 150ml-capacity metal or plastic moulds. Place in the fridge for 4 hours or until set.
  5. To make the grapefruit salad, use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel the rind from the lime. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips).
  6. Place the lime and grapefruit on a clean work surface. Use a sharp knife to trim the bases and tops so they sit flat. Cut down the sides to remove the rind and white pith. Cut along either side of the white membrane to remove the segments. Place the lime and grapefruit segments in a heatproof bowl.
  7. Combine the sugar, water and lime zest in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil and simmer for 2 minutes. Pour the lime syrup over the lime and grapefruit segments. Cover and place in the fridge to chill.
  8. To serve, dip the base of 1 mould in hot water for 20 seconds. Loosen the jelly with a knife, then turn onto a serving plate. Repeat with remaining moulds. Spoon the grapefruit mixture around the jelly. Serve with a scoop of sorbet.