Sweet wine jelly with greek yogurt and stewed rhubarb recipe by Adi Badenhorst.
Ingredients
560 ml sweet wine
15 ml gelatine powder
2 handfuls of fresh Cape gooseberries, halved
1 bunch of fresh rhubarb
100 g sugar
1 tub double-thick Greek yogurt
Recipe
Serves 4-6
In a pot, bring 500 ml sweet wine to boil. ('If you don't want to use the AA Badenhorst Family Wines Kalmoesfontein Sémillon Noble Late Harvest Volume 2 from the Guild auction, then just any sweet wine!') Remove from the heat, add gelatine and mix until dissolved. Decant into any shallow stemmed glasses (sparkling wine or martini cocktail glasses), using 4 to 6 depending on the size of the glasses and servings required. Cover with cling film and refrigerate.
When the liquid starts to thicken (after 30-60 minutes), drop in the halved gooseberries, face up. ('Play around with seasonal fruit: gooseberries, strawberries, raspberries.') Replace the clingfilm and return to the fridge to set (another 4-6 hours).
To stew the rhubarb, remove the leaves, chop up the stem, and place in a saucepan with the remaining sweet wine and the sugar. Cook it down, with the lid on, over low heat, adding sugar to taste until you're happy with the level of tartness. Allow simmering 5 minutes or so until soft and quite mushy.
To serve, place a glass of sweet wine jelly on a plate, with a few spoonfuls of the stewed rhubarb and a dollop of yogurt on the side.
Wine Pairing
AA Badenhorst Family Wines Kalmoesfontein Sémillon Noble Late Harvest Volume 2