Sautern Fruits Jelly

* Receipe adopted from Michel Roux's The Collection

Ingredients: (makes 4 cups)

Jelly:
1 medium orange
1 pink grapefruit
2 sheets of gelatine
375ml Sauterns (with a sautern quality that you love to drink yourself!)

Candied Lemon Zest:
1 lemon
50g caster sugar

How to Make:

Jelly:

1. With a very sharp knofe, remove the peel and pith from the orange and grappefruit and gently release the segments. Cut each segments into 3-4 pc. Drain the juice and keep them refrigerated until use.

2. Soften the gelatine sheets in a tray with cold water for 5 min.

3. Warm 50ml Sautern in a small pan, then take off heat. Once the gelatine sheet is softened, squeeze out excess water and stir sheets into the warm Sautern to dissolve. Leave for around 5-10 min, then stir in the rest of the Sauterns.

4. Pour them into a bowl, placed a large bowl of iced water underneath to cool, giving a quick stir every 2-3 min.

5. As soon as the wine starts to thicken (at least 15min in HK winter times!), pour it into chilled glasses. Working quickley, push the organge and grapefruit into the semi-set wine, using the point of a knife to sink the pieces to different depths, so they appear to be floating.

6. Refrigerate for at least 2 hrs.

7. Before serving, decorate the top with the candied lemon zest.

Candied Lemon Zest:

1. Peel the zest from lemon and cut into long fine julienne.

2. Pour 50ml water and the sugar in a small pan, dissolve over medium heat and bring to boil. Lower the heat, add the lemon zest and simmer gently for 6-8min to candy.

3. Drain off the syrup and lay the candied lemon out on a baking paper, so they dont stick together.

Enjoy - for adults only!