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.
Recipe information
Total Time
8 1/2 hr (includes chilling)
Yield
Makes 6 dessert servings
Ingredients
1
2
10
2
2
1
1
1
1
1
2
Special Equipment
Need to make a substitution?
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.