Chilled Grape Soup
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.
