Brie and beetroot served with a grape and balsamic reduction jelly
Ingredients
- 100ml balsamic vinegar
- 125ml (½ cup) dry red wine
- 60ml (¼ cup) sugar
- 250ml (1 cup) red grapes, halved
- 5ml (1 tsp) gelatine
- 20ml (4 tsp) water
- 300g Brie, quartered
- Melba toast, to serve
Instructions
1
Line a tray with baking paper.
2
Combine the vinegar, wine, sugar and grapes in a saucepan and simmer for 30 minutes.
3
Pour the mixture through a fine sieve into a bowl, pressing on the grapes to extract as much liquid as possible. Discard the solids. Transfer the liquid to a clean pot and gently boil until reduced to about 125ml (½ cup).
4
Sprinkle the gelatine over the water and leave to stand for 5 minutes. Add the gelatine to the grape syrup and stir until the gelatine has dissolved. Pour it into the tray and leave to set in the fridge for about 30 minutes.
5
Place the Brie on Melba toast, top with a slice of jelly and serve.
Notes
To drink: Constantia Glen Sauvignon Blanc has a racing acidity to cut through the Brie’s creaminess.
