Melanie's Grapefruit Sauterne Gelée
- 1 cup cold water
- 1¾ cups sugar
- ¼ tsp salt
- ¼ cup plus 1 Tbs Sauterne wine
- ¾ cup strained reduced (3:1) fresh grapefruit juice
- 3¾ cups strained pink or white grapefruit juice
- 2 Tbs plus 1½ tsp unflavored gelatin (25 grams)
- Mint leaf for garnish
- Heavy whipping cream
Bring water, salt and sugar to a boil in a medium saucepan, stirring until salt and sugar dissolve. Refrigerate for 2 hours and strain through a fine sieve.
Prepare an ice water bath. Stir syrup, Sauterne and reduced grapefruit juice into the 3¾ cup grapefruit juice (you should have about 6 cups of liquid).
Put 1 cup of this juice mixture into a small saucepan and sprinkle gelatin over the liquid. Let stand until softened, about 5 minutes.
Bring the liquid to a simmer (do not let it boil) over medium high heat stirring until the gelatin dissolves.
Strain the gelatin mixture through a fine sieve into remaining juice mixture in a bowl set in the ice water bath. Let stand, stirring occasionally, until mixture begins to gel (about 30 minutes).
Remove from ice water bath, pour into serving glasses and refrigerate. When completely gelled, pour an ⅛ inch layer of heavy cream on top of the grapefruit gelées. Refrigerate 1 or 2 days until the heavy cream layer has gelled. Serve with a garnish of fresh snipped mint.