GRAPE GELEE WITH LEMON, BASIL AND CRYSTALLIZED GINGER WHIPPED CREAM
Provided by Tyler Florence
Categories side-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set.
- To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup.
- To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish.
- To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve.
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MAICOL FRANCISCO
[email protected]This is a great recipe! I've made it several times and it's always a hit.
Luckyrachielle24
[email protected]I'm not sure if I did something wrong, but my gelee didn't turn out as firm as I expected.
Cheri Schaefer
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Hameed Khan Hameed khan
[email protected]I would love to try this recipe with different fruits. I think it would be great with berries or peaches.
Md: munna Khan
[email protected]This was a great dessert to make ahead of time. I made it the night before and it was still perfect the next day.
Nancy Neeson
[email protected]I'm not a big fan of grapes, but I really enjoyed this dish. The lemon basil and crystallized ginger really balanced out the sweetness of the grapes.
Conner Harris
[email protected]I had some trouble finding crystallized ginger, but I was able to substitute it with candied ginger. It worked just as well.
Diana Funkhouser
[email protected]The whipped cream was a bit too sweet for my taste, but the gelee was perfect.
OvErcharged GorillA
[email protected]I followed the recipe exactly and the gelee turned out perfectly. It was so easy to make and it looks so impressive.
Rita Sapkota
[email protected]This is a beautiful and delicious dessert. I will definitely be making it again.
Jawadd Shaitoo
[email protected]I made this for my family and they loved it! The kids especially enjoyed the crystallized ginger whipped cream.
Abdul Muheet khan
[email protected]This is a great recipe for a summer party! It's light and refreshing, and the colors are so vibrant.
Beth Sells
[email protected]I love the combination of flavors in this dish. The grapes, lemon basil, and crystallized ginger all work together to create a unique and memorable dessert.
Alex Mosley
[email protected]This grape gelee with lemon basil and crystallized ginger whipped cream was a delightful treat! The flavors were perfectly balanced, with the sweetness of the grapes complemented by the tanginess of the lemon and the warmth of the ginger. The whipped