• TO DRINK: Klawer African rooibos-infused vermouth,which nicely complements the muscadel.

    Grape and tarragon muscadel jelly with muscovado tameletjie

    Serves: 6
    Cooking Time: 30 mins plus 2 hours for setting

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Squeeze out the gelatine leaves and add to the pot. Stir until the gelatine has dissolved, then stir in theremaining muscadel.

    3

    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.

    4

    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.

    5

    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).

     

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