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Sparkling vanilla jelly with melon and raspberry salad

From: gourmettraveller.com.au SERVES 12

1.5 litres pink moscato or sparkling wine
550 gm (2½ cups) caster sugar
1 vanilla bean, split, seeds scraped
14 titanium-strength gelatine leaves, softened in cold water for 5 minutes
500 gm watermelon (about 1/8 melon), scooped into balls with a melon baller
500 gm seedless red grapes, halved
375 gm raspberries (about 3 punnets)
40 gm pure icing sugar, sieved
Sparkling meringues
2 eggwhites
65 gm caster sugar
65 gm pure icing sugar
1 tsp cornflour
For sprinkling: silver cachous or edible silver glitter
Sabayon
120 ml sparkling wine
4 egg yolks
60 gm caster sugar
200 ml thickened cream, whisked to soft peaks
2 tsp rosewater

Stir wine, sugar, vanilla bean and seeds and 300ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil. Squeeze excess water from gelatine, add to pan, stir to dissolve, strain (discard solids), transfer to a 2.5-litre fluted jelly mould and refrigerate until set (overnight).

Meanwhile, for sparkling meringues, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer to soft peaks. Whisking continuously, gradually add caster sugar and whisk to firm glossy peaks. Sift over icing sugar and cornflour, fold to combine, transfer to a piping bag fitted with a 5mm fluted nozzle and pipe 2cm-diameter rosettes on oven trays lined with baking paper. Sprinkle with cachous, bake until crisp but not coloured (1-1¼ hours). Cool completely. Meringues will keep in an airtight container for a week.

For sabayon, whisk wine, yolks and sugar continuously in a large heatproof bowl over a saucepan of simmering water until thick and pale (2-3 minutes), transfer to an electric mixer and whisk until cooled to room temperature (3-4 minutes). Fold in cream and rosewater, then refrigerate until required. Sabayon can be made up to an hour ahead of serving.

Combine fruit and icing sugar in a bowl, toss to combine, refrigerate until required.

To serve, dip jelly mould in hot water, then pull jelly gently away from sides of mould with your fingertips to break air vacuum. Place serving plate on top of jelly, then quickly invert and carefully remove jelly mould. Serve jelly with melon and raspberry salad, sparkling meringues and sabayon.