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.
· 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.
Recipe information
Total Time
8 1/2 hr (includes chilling)
Yield
Makes 6 dessert servings
Ingredients
Special Equipment
Preparation
Step 1
Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
Step 2
Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
Step 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.
Step 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.
Step 5
Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.
Recipe notes
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You could just rinse them, freeze them, and then eat them one by one like the mini frozen fruit pops they were destined to be—but why stop there? There's a whole world of grape desserts to explore.
