japanese - JELLIED PLUMS - KINGYOKU KAN

Serve : 4
Preparation time : 10 minutes
Cooking time : 10 minutes



A simple but decorative dessert, with large grapes or plums set in jellied plum wine (umeshu). If Japanese plum wine is not available, substiture with any other fortified fruit wine, such as peach or rapsberry.

INGREDIENTS:
8 large seedless grapes or small plums
25 g unflavored Japanese gelatin powder
60 ml water
1 small bottle Japanese plum wine (umeshu)
30 g sugar
1 tsp cognac or brandy
8 porcelain teacups or jelly molds

HOW TO MAKE:
1. Blanch the grapes or plums in hot water for about 10 seconds, drain and put in cold water to chill for a few seconds. Peel, halve and set aside.
2. Stir the gelatin and water in a non-reactive saucepan. Simmer over medium heat, stirring constantly, until the gelatin is dissolved and smooth.
3. Add the plum wine and sugar, stir until the sugar is melted. Remove from the heat, add the cognac and stir.
4. Portion the grapes or plums into the teacups. Pour liquid jelly into the teacups and chill until the jelly sets