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.
Vitamin C powder will prevent the grape juice from discoloration. You can buy it at a drugstore.
Recipe information
Yield
serves 4 on its own or 10 as part of fourplay
Ingredients
For the Soup
To Serve
Preparation
For the Soup
Step 1
Put the vitamin C powder in the container you’ll be juicing the grapes into.
Step 2
Juice the grapes in a juicer and immediately mix the juice with the vitamin C powder.
Step 3
Sprinkle the gelatin over the surface of the simple syrup and leave for about 1 minute to soften. Microwave for 45 seconds or heat gently in a saucepan until melted. Add the gelatin and syrup to the grape juice and stir well. Cover with plastic wrap immediately, pressing the wrap to the surface, and chill completely.
To Serve
Step 4
Put a few Cape gooseberries in small dessert bowls or glasses. Spoon in enough grape soup to cover halfway.
