Chilled Grape Soup

Name: Chilled Grape Soup
Cook time: 20 min
Total time: 8 1/2 hr (includes chilling)
Yield: Makes 6 dessert servings
Ingredients: 1 (2-inch) cinnamon stick; 2 whole cloves; 10 black peppercorns; 2 (2- by 1-inch) strips fresh lemon zest; 2 (2- by 1-inch) strips fresh orange zest; 1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 1/2 cups plus 1 tablespoon white grape juice; 1 cup dry white wine; 1/2 cup sugar; Pinch of freshly grated nutmeg; 1 teaspoon finely grated fresh lemon zest; 2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise); a 5-inch square of cheesecloth; kitchen string

October 1, 2005

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Photo by Romulo Yanes

The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.

Cooks' notes:

· Soup (without grated zest and grapes) can be chilled up to 12 hours. Add zest and grapes just before serving. · A metal spoon is the correct tool for stirring gelatin; a wooden one might transfer oils, and a whisk might incorporate tiny bubbles.

Recipe notes

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