INGREDIENTS

INSTRUCTIONS

NB: jellies should be made the day before and the goats' cheeses are
also best prepared the day before and chilled in the fridge. Soak the
gelatine leaves in cold water for 2-3 minutes. Dissolve the caster
sugar in the water and bring to the boil to make a syrup. Mix the hot
syrup with the wine in a bowl or jug. The liquid should be warm.
Squeeze the leaves of gelatine to take out the water and add to the
warm wine. Stir to dissolve thoroughly.  Cut the grapes in half and
drop into 6 small ramekin dishes. Pour  over the jelly and leave in the
fridge to set overnight. Dip the base  briefly in hot water to unmould
the jellies.  Toasted walnut goats' cheese:  Divide cheeses into 6 and
reshape into rounds. Chop the roasted  walnuts fairly finely. Cut the
cheese in nuts pressing them into  surface. Set on a plate. Drizzle
with walnut oil. Chill until  required (at least 1 hour). Heat a
griddle and drizzle with olive oil  and walnut oil mixed. Cook cheeses
until brown and crisp. Turn and  cook the other side. Pop under a warm
grill until cheese is just  beginning to melt.  Serve with muscat jelly
and a little dressed salad as a garnish.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 625
Calories From Fat: 337
Total Fat: 37.4g
Cholesterol: 0mg
Sodium: 254.2mg
Potassium: 0mg
Carbohydrates: 62.9g
Fiber: 0g
Sugar: 38.8g
Protein: 9.1g