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1
To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat.
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2
Simmer for 20 minutes until grapes are tender and skins have completely discolored.
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3
Using a potato masher squash the grapes to release all of the juices.
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4
Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin.
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5
Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible.
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6
This should yield about 3 cups (24 ounces) of liquid.
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7
If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off.
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8
Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated.
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9
Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses.
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10
Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set.
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11
To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger.
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12
Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes.
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13
Cut the grapes in half through the middle and add to a large mixing bowl.
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14
Dress the grapes with a little of the syrup and toss to combine.
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15
Discard the basil and reserve the extra syrup.
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16
To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form.
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17
Fold the ginger into the whipped cream but reserve a few pieces for garnish.
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18
To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream.
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19
Garnish with basil buds and some slivers of ginger.
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20
Drizzle each glass with some of the reserved lemon-ginger syrup and serve.
