Sauternes Gelee

[pixelchef]

Sauternes Gelee

Serves 6 as Dessert.

This refreshing dessert can be made with sliced green and/or red grapes instead of champagne grapes. You'll need a 3- to 4-cup ceramic terrine mold. If you don't want to layer the fruit to the gelee, the fruit will sink to the bottom and it will turn out fine.

• 2 c fresh orange, juice, (or pulp free store-bought)
  

juice of 1/2 lemon

• 2 packages plain gelatin powder, 1 tbsp=1/4 oz=15ml
  
• 1/2 c sauternes, ( Chateau Reine Carbonnieu )
  
• 1/2 c sugar
  
• 2 lemons, cut into segments, halved, peeled
  
• 1 bunch Champagne grape, picked
  

Combine orange juice and lemon juice in a bowl.

Sprinkle with the gelatin.

Let stand for 2 minutes to soften.

Heat Sauternes and sugar in a small saucepan until sugar dissolves.

Stir in gelatin mixture

Stir until dissolved.

To make layers of the gelatin and fruit: pour about 2/3 cup gelatin mixture in the bottom of a 3 to 4 cup ceramic terrine.

Chill in the refrigerator for 20 minutes or until mixture starts to firm up.

Sprinkle some of the lemon segments and grapes on top.

Top with 3/4 cup gelatin mixture.

Refrigerate for 20 minutes longer.

Repeat with the remaining gelatin mixture and fruit, ending with the gelatin mixture.

Refrigerate until set, at least 3 hours.

Carefully, dip bottom of terrine in a pan of warm water for 30 seconds.

Unmold and slice.

Keywords: Dessert, Intermediate, Fruit, French

( RG443 )