Brie and beetroot served with a grape and balsamic reduction jelly

January 6, 2009 (Last Updated: January 11, 2019)
Brie and beetroot served with a grape and balsamic reduction jelly recipe
Print Recipe

Brie and beetroot served with a grape and balsamic reduction jelly

Serves: 4
Cooking Time: 1 hr 10 mins

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.

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January 6, 2009 (Last Updated: January 11, 2019) By
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