GRAPE MOO BAVARIAN

GRAPE MOO BAVARIAN 1 tablespoon Knox gelatin 1 cup heavy cream (whipped) 1/2 lemon, juice only 1 cup 100% grape juice 1/4 cup cold water 1/4 cup boiling water 1/2 cup sugar

Soak gelatin in cold water for 5 minutes. Stir to dissolve. Add boiling water, sugar, lemon and grape juice. Stir until mixture begins to thicken. Whip cream and measure 1 cup. Fold into the juice mixture.

Rinse a silicone or metal mold in cold water and drain. (Alternatively, pour into individual serving glasses).

Transfer fruit gelatin mixture to the mold and chill for 3 hours or until set before dipping in hot water for 5-10 seconds.

Invert onto dish, unmold and serve.

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