Melanie's Grapefruit Sauterne Gelée

* NOTE: Can substitute a good Beerenauslese or Trockenbeerenauslese.

** NOTE: Can substitute 18 grams or 0.7 oz (7½ sheets) of silver sheet gelatin.

Create a grapefruit syrup by bringing ½ cup cold water, ½ cup strained grapefruit juice, salt and sugar to a boil in a medium saucepan, stirring until salt and sugar dissolve. Refrigerate for 2 hours and strain again through a fine sieve.

In a large flat-bottom pan, reduce 3 cups of grapefruit juice to 1 cup over low heat (simmer). Allow reduced grapefruit juice to cool to room temperature.

In an 8-cup (or larger) bowl, combine the reduced grapefruit juice, grapefruit syrup, and Sauterne with the remaining 3¾ cup grapefruit juice. (You should have about 6 cups of liquid). Set aside 1 cup of the mixture. Place the bowl containing the remaining mixture in an ice-bath and let stand until next steps are completed.

Put 1 cup of the grapefruit and Sauterne mixture into a small saucepan and sprinkle gelatin over the liquid. Let stand until softened, about 5 minutes.

Place the saucepan with the juice and gelatin over medium heat (do not let it boil) stirring until the gelatin dissolves.

Strain the juice and gelatin mixture through a fine sieve into remaining juice mixture in the bowl that was 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.