Muscat Grape Soup

Name: Muscat Grape Soup
Yield: serves 4 on its own or 10 as part of fourplay
Ingredients: 1 teaspoon (5g) vitamin C powder (see Note); 17 1/2 ounces (500g) muscat grapes; 1 teaspoon powdered gelatin (or 4.25g sheet gelatin; see page 276); 1/3 cup plus 1 tablespoon (95g) Simple Syrup (page 184); (makes about 2 cups); 6 ounces (170g) Cape gooseberries, husked, rinsed, and chilled

December 9, 2011

Muscat grapes mark the beginning of spring, and they’re a prompt for me to start thinking of new menus, new ideas, and the other spring fruits to come. This soup is designed to keep the distinct musky flavor of these grapes in its purest form. “Cape” refers to the papery husk the gooseberries are wrapped in, which makes them look like tiny Chinese lanterns.

Cooks' Note

Vitamin C powder will prevent the grape juice from discoloration. You can buy it at a drugstore.

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