Grape jelly with vanilla pana cotta..

Dave and Sue gave us a huge bucket of grapes to do something with before their trip to the UK in May 2022.

The first thing we made was the 'Tatnut Tickler', a cocktail involving grape juice, sugar syrup and kirsch. Very lovely!

Secondly was this beautiful dessert made by Jon which has a layer of grape jelly, using the same ratios of juice to caster sugar and gelatine as the rose jelly recipe. Once that set, putting a layer of vanilla pana cotta on top for the creamyness to offset the more tart jelly. It was a truely lovely combination, particularly with the blueberries on top.

You could do this with any fruit juice.