Grape and tarragon muscadel jelly with muscovado tameletjie – Food & Home Magazine
TO DRINK: Klawer African rooibos-infused vermouth,which nicely complements the muscadel.
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Ingredients
- MUSCADEL JELLY
- handful fresh tarragon
- 80g castor sugar
- pinch sea salt
- 500ml (2 cups) white muscadel, chilled
- 4 gelatine leaves, soaked in cold water to soften
- 180g seedless white grapes, washed
- MUSCOVADO TAMELETJIE
- 125ml (½ cup) muscovado sugar
- 15ml (1 tbsp) butter
- 45ml (3 tbsp) water
- lemon curd, to serve
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