Ingredients
250 ml White wine
½ piece Lemon, juiced
60 g Sugar
10 g Gelatine powder
50 g Green and Red Grapes, quartered
Procedure
- Heat the wine, lemon juice and sugar
- Gently stir in the gelatine until dissolved, avoiding the formation of air bubbles
- Pass through a fine strainer, allow to cool
- Layer the cool jelly with slices of grapes, allowing each layer to set before beginning the next.
- Chill and decorate.