Grape Soup 1 (2-inch) cinnamon stick 2 whole cloves 10 black peppercorns 2 (2- by 1-inch) strips fre
Grape Soup 1 (2-inch) cinnamon stick 2 whole cloves 10 black peppercorns 2 (2- by 1-inch) strips fresh lemon zest 2 (2- by 1-inch) strips fresh orange zest ½ teaspoon unflavored gelatin (from one ¼-oz envelope) 1 ½ cups plus 1 tablespoon white grape juice 1 cup dry white wine ½ cup sugar Pinch of freshly grated nutmeg 1 teaspoon finely grated fresh lemon zest 2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise) Special equipment: a 5-inch square of cheesecloth; kitchen string Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed. Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute. Bring wine, remaining 1 ½ cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks’ note, below) until dissolved. Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours. Just before serving, discard cheesecloth bag and add grated zest and grapes to soup. Cooks’ notes: · Soup (without grated zest and grapes) can be chilled up to 12 hours. Add zest and grapes just before serving. · A metal spoon is the correct tool for stirring gelatin; a wooden one might transfer oils, and a whisk might incorporate tiny bubbles. -- source link