Seedless grapes (such as kyoho or pione grapes, etc.)
about half a bunch
100% grape juice
Sprinkle in gelatin powder into half the amount of grape juice, and set aside.
In the meantime, peel the grapes. Cut a cross into the opposite end of the stem (the side without a hole), blanch them in hot water for 15 seconds, soak in cold water, and then peel them.
Microwave the juice from Step 1 for about 50-60 seconds. Check to see if the gelatin has completely dissolved. If so, pour in the remaining juice.
Pour the mixture into a large plastic container, add the peeled grapes, and refrigerate for at least 4 hours for the gelatin to set.
Serve in glass bowls, and enjoy ♪
★ If you use 450 ml of juice, the jello will be very soft, wiggly, and jiggly (in the photo I used 450 ml of juice).
★ This is a rearranged version of my grapefruit jello recipe (Recipe ID: 675847), but grape juice tends to make the jello firmer, so I increased the amount of juice.
Story Behind this Recipe
This is a rearranged version of a recipe of my own. I learned how to peel the grapes at a restaurant. I remembered that I had left off last year searching for that perfect jello consistency using 100% grape juice. I finished my experimentation recently, and came up with this recipe.
・By blanching the grapes, it will be far easier to peel them and the grapes will be prettier. ・When using grapes with seeds, cut the grapes in halves and remove the seeds. ・The jello is very soft, so it will not set in a short amount of time.