Recipe information
Yield
Makes about 360 g (1 1/4 cups)
Ingredients
1/2 recipe Concord Grape Juice (opposite)
14 g sherry vinegar (1 tablespoon)
50 g sugar (1/4 cup)
1 g kosher salt (1/4 teaspoon)
2 gelatin sheets
Preparation
Step 1
Heat half of the grape juice with the vinegar, sugar, and salt in a large heavy-bottomed saucepan, stirring occasionally, until the sugar and salt dissolve. Remove from the heat.
Step 2
Bloom the gelatin (see page 29). Add it to the hot grape juice mixture, whisking to dissolve, then add the remaining grape juice. Cool the sauce partially in the fridge for 30 minutes, so it is still fluid enough to spread atop the pie, or put the sauce in an airtight container and store it in your fridge for up to 2 weeks.
Notes
Step 3
Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
