TO DRINK: Klawer African rooibos-infused vermouth,which nicely complements the muscadel.
Grape and tarragon muscadel jelly with muscovado tameletjie
- MUSCADEL JELLY
- handful fresh tarragon
- 80g castor sugar
- pinch sea salt
- 500ml (2 cups) white muscadel, chilled
- 4 gelatine leaves, soaked in cold water to soften
- 180g seedless white grapes, washed
- MUSCOVADO TAMELETJIE
- 125ml (½ cup) muscovado sugar
- 15ml (1 tbsp) butter
- 45ml (3 tbsp) water
- lemon curd, to serve
Wash the tarragon well and remove the leaves from the stalks. Reserve the leaves and place the tarragon stalks in a saucepan along with the castor sugar, salt and 100ml of the muscadel. Heat over a low heat and stir to dissolve the sugar. Increase the heat and boil for 2 minutes, then remove from the heat and take out the tarragon stalks.
Squeeze out the gelatine leaves and add to the pot. Stir until the gelatine has dissolved, then stir in theremaining muscadel.
Grease 6 jelly moulds and divide the grapes and tarragon leaves between them. Pour over the muscadel mixture and refrigerate until set, about 2 hours.
To make the tameletjie, put the sugar, butter and water in a saucepan over low heat until the sugar has dissolved, then increase the heat and boil to caramel stage. Pour onto a greased baking tray and allow to set until hard.
To serve, unmould the jellies and place one on each plate. Garnish with broken pieces of tameletjie and a dollop of lemon curd (preferably home-made).