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1
Wash the grapes and pick of the stalk.
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2
( one can be lazy and use quality bought black grape juice, devide into 4 serving dishes .
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3
Put the so measured juice into a pot with half of the measured amount of wine or water , add sugar and then the cornmeal or cornflour heat until starting to set.
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4
I don't have a juicer if you use one I propose to follow the original recipe
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5
Crush grapes between your fingers.
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6
Put a fine sieve over a bowl.
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7
Add crushed grapes.
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8
Using a balloon whisk whisk the grapes through sieve until only skin and pips are left.
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9
Measure the juice , add same amount of water, combine in a pot bring to boil.
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10
Slowly add sugar and dissolve in liquid
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11
Gradually whisk in the cornmeal until the mixture thickens.
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12
(If you use cornflower instead of cornmeal use about an eggcup or so measurement of cold grape juice to dissolve the cornflour, pour this into the boiled juice keep whisking it.
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13
First it will look somewhat cloudy but it will get clearer as you whisk it to smooth and thickens consistency.)
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14
I fill half the serving dish with the mixture and leave almost to set then I halve some grapes and lay them on top.
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15
I fill up with the rest of the juice jelly leave to set, I add raisins, nuts , pomegranate seeds and a halved grape.
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16
Instead of using all water use some red wine to mix with juice if you like..
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17
This can also be used in a trifle.
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18
Chill and serve
