Thursday, June 28, 2007

Rambuttans in Grape Jelly

Rambuttans in Grape Jelly

I’ve gone rambuttan mad, I admit. Since there are about every where now, I went off on a flight of fancy. I’ve never seen this done anywhere, so I don’t have a guide. Its just off the top of my head, or put another way, I’m off my head.

Stew, in a heavy bottomed pan, one cup grapes, two cups grape juice, one half cup vodka, and as many rambuttans, as you like. When the mixture thickens, remove the now slightly pink rambuttans. And puree the rest, and add a tea spoon of gelatin.
Drop a stewed rambuttan into a shot glass, then add another or two so that the thick white flesh just peeks out, and then pour the hot puree into to the gaps.
Let it sit in the fridge for a few hours, even overnight.
You have work at eating this, sucking the rambuttan, peeling the flesh off with your teeth, and wallowing in a some rambuttan grape jelly, before sucking on the grape flavored rambuttan at the bottom.
Or, arrange them like this.
Rambuttan & Grapes in Jelly

There you are!


And now featured in lakbima. How about that!


Rhythmic Diaspora said...

My absolute favourite fruit - sounds lovely

bea at la tartine gourmande said...

Lovely and I know nothing at all about these, so it is a great thing to learn.

Alefiya Akbarally said...

Hi Pradeep, your work is lovely. Been wondering through your flickr and blogspot stuff... I almost want to eat out of the picture. Beautifully crafted images. Look forward to seeing more.

Pradeep Jeganathan said...

RD: don't you miss 'em in London :)

Alefiya: Thank you for stopping by. I'm a fan of your work, so your comments mean a lot!

sach said...

Wow. People with culinary skills do wonders to (or is that for?) my low self esteem. I suppose some are born with the talent and the others are just there to eat.

Pradeep Jeganathan said...

i imagine you eat thoughtfully. :)

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