Brie and beetroot served with a grape and balsamic reduction jelly
- 100ml balsamic vinegar
- 125ml (½ cup) dry red wine
- 60ml (¼ cup) sugar
- 250ml (1 cup) red grapes, halved
- 5ml (1 tsp) gelatine
- 20ml (4 tsp) water
- 300g Brie, quartered
- Melba toast, to serve
Line a tray with baking paper.
Combine the vinegar, wine, sugar and grapes in a saucepan and simmer for 30 minutes.
Pour the mixture through a fine sieve into a bowl, pressing on the grapes to extract as much liquid as possible. Discard the solids. Transfer the liquid to a clean pot and gently boil until reduced to about 125ml (½ cup).
Sprinkle the gelatine over the water and leave to stand for 5 minutes. Add the gelatine to the grape syrup and stir until the gelatine has dissolved. Pour it into the tray and leave to set in the fridge for about 30 minutes.
Place the Brie on Melba toast, top with a slice of jelly and serve.
To drink: Constantia Glen Sauvignon Blanc has a racing acidity to cut through the Brie’s creaminess.