Sauternes Gelee
By: Anonymous
Published: Saturday, February 13, 2010 - 1:33pm

Ingredients




2 cups fresh orange, juice, (or pulp free store-bought)
1 juice of 1/2 lemon
2 pkts plain gelatin powder, 1 tbsp=¼ oz=15ml
cup sauternes, (Chateau Reine Carbonnieu)
cup sugar
2 lemon, cut into segments, halved, peeled
1 bn Champagne grape, picked

Preparation

1 Combine orange juice and lemon juice in a bowl. 2 Sprinkle with the gelatin. 3 Let stand for 2 minutes to soften. 4 Heat Sauternes and sugar in a small saucepan until sugar dissolves. 5 Stir in gelatin mixtureStir until dissolved. 6 To make layers of the gelatin and fruit: pour about 2/3 cup gelatin mixture in the bottom of a 3 to 4 cup ceramic terrine. 7 Chill in the refrigerator for 20 minutes or until mixture starts to firm up. 8 Sprinkle some of the lemon segments and grapes on top. 9 Top with 3/4 cup gelatin mixture. 10 Refrigerate for 20 minutes longer. 11 Repeat with the remaining gelatin mixture and fruit, ending with the gelatin mixture. 12 Refrigerate until set, at least 3 hours. 13 Carefully, dip bottom of terrine in a pan of warm water for 30 seconds. 14 Unmold and slice. 15 This refreshing dessert can be made with sliced green and/or red grapes instead of champagne grapes. You'll need a 3- to 4-cup ceramic terrine mold. If you don't want to layer the fruit to the gelee, the fruit will sink to the bottom and it will turn out fine.