Dessert Wine Jellies With Pink Sorbet And Grapefruit Salad

This dessert with a difference blends sweet and sour flavours in a tastebud-tingling combination of dessert wine and grapefruit.

The ingredient of Dessert Wine Jellies With Pink Sorbet And Grapefruit Salad

• 750ml 3 cups brown brothers orange muscat flora dessert wine
• 60ml 1 4 cup white wine
• 140g 2 3 cup caster sugar
• 5 tsp gelatine powder
• 60ml 1 4 cup boiling water
• 315g 1 1 2 cups caster sugar
• 185ml 3 4 cup water
• 750ml 3 cups fresh ruby red grapefruit juice
• 1 lime
• 3 ruby red grapefruit
• 215g 1 cup caster sugar
• 185ml 3 4 cup water

The Instruction of dessert wine jellies with pink sorbet and grapefruit salad

• to make the pink sorbet place the sugar and water in a small saucepan over medium heat cook stirring for 5 minutes or until sugar dissolves bring to the boil simmer for 2 minutes or until syrup thickens set aside to cool stir in the grapefruit juice
• pour the mixture into a shallow 30 x 24cm 3l 12 cup capacity metal pan cover with foil and place in the freezer for 6 8 hours or until firm use a metal spoon to roughly break up the sorbet transfer half the sorbet mixture to the bowl of a food processor and process until smooth transfer to a sealable plastic container repeat with remaining sorbet mixture place in the freezer for 3 4 hours or until firm
• meanwhile place the combined wine and sugar in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves bring to the boil cook for 2 minutes or until syrup thickens
• combine the gelatine and water in a large heatproof jug whisk until the gelatine dissolves stir the wine mixture into the gelatine mixture divide among eight 150ml capacity metal or plastic moulds place in the fridge for 4 hours or until set
• to make the grapefruit salad use a zester to remove the rind from the lime alternatively use a vegetable peeler to peel the rind from the lime use a small sharp knife to remove the white pith from the rind cut the rind into very thin strips
• place the lime and grapefruit on a clean work surface use a sharp knife to trim the bases and tops so they sit flat cut down the sides to remove the rind and white pith cut along either side of the white membrane to remove the segments place the lime and grapefruit segments in a heatproof bowl
• combine the sugar water and lime zest in a small saucepan over medium heat cook stirring for 5 minutes or until the sugar dissolves bring to the boil and simmer for 2 minutes pour the lime syrup over the lime and grapefruit segments cover and place in the fridge to chill
• to serve dip the base of 1 mould in hot water for 20 seconds loosen the jelly with a knife then turn onto a serving plate repeat with remaining moulds spoon the grapefruit mixture around the jelly serve with a scoop of sorbet

Nutritions of Dessert Wine Jellies With Pink Sorbet And Grapefruit Salad

fatContent: 468 679 calories
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: 97 grams carbohydrates
fibreContent: 97 grams sugar
proteinContent: n a
cholesterolContent: 3 grams protein
sodiumContent: n a

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