A bon vivant passed me some remaining Russian Champagne and by chance, I thought of this Holly X’mas Jelly Recipe. This Afters delivers a winey palate bursting with the scent of luscious grapes.
Ingredients:
250ml Russian Champagne, Abrau
350ml Sparkling Red Grape Juice
120g Unsweetened Konnyaku Jelly Powder
¼ can Delmonte seedless and peeled grapes
Pour the Russian Champagne & Sparkling red grape juice
into a saucepan.
Set over low heat and bring to a boil.
Pour the Konnyaku jelly powder in.
Stir gently and simmer for 5 mins.
Pop 3 grapes into each jelly mould and fill it up with the mixture.
Let it cool down before chilling in the refrigerator.
Serve and Enjoy!
CAVEAT: This Afters is not suitable for the young or teetotalers.
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