Moscato Jelly and Granita With Grape Salad Recipe
A Gourmet Traveller recipe for Moscato jelly and granita with grape salad.
Ingredients
- 110 gm white sugar (½ cup)
- 750 ml Moscato d’Asti (see note) (3 cups)
- 4 leaves gelatine (titanium strength), softened in cold water
- 200 gm each small white, red globe and muscat grapes, halved, seeds removed
- Moscato granita
- 750 ml Moscato d’Asti (3 cups)
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