Concord Grape Gelatin with Roasted Peanuts

1. 1

   Special equipment: six 4-ounce jelly jars, ramekins or pudding cups

2. 2

   Combine the grapes, sugar, 1/4 cup heavy cream and 1/2 cup water in a medium saucepan over medium heat.

3. 3

   Cook, partially covered, stirring occasionally, until the grapes are soft and the sugar has melted, about 10 minutes.

4. 4

   Test one of the grapes to see if it is soft enough by pressing it against the side of the pot: If it smashes easily, it is ready; set aside to steep for 5 minutes.

5. 5

   Put 1/2 cup cold water in a medium bowl and sprinkle the gelatin on top.

6. 6

   Let sit until the gelatin is fully absorbed (Do not stir.)

7. 7

   Strain the hot grape mixture into the gelatin, whisking gently.

8. 8

   Press on the solids in the strainer to extract as much liquid as possible.

9. 9

   Discard solids.

10. 10

    You should have 3 cups liquid.

11. 11

    Skim foam if desired.

12. 12

    Pour the mixture into six 4-ounce jelly jars, ramekins or pudding cups.

13. 13

    Chill until set, at least 2 hours and up to overnight.

14. 14

    Before serving, whip the remaining 1/3 cup heavy cream to soft peaks with a hand mixer.

15. 15

    Dollop the cream on top of the jellies and sprinkle with the peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.