Ingredients
Nutmeg wafers
Method
1.Discard grape stalks, process grapes until smooth. Push mixture through coarse strainer, pressing firmly to extract as much juice as possible. You need 3¼ cups (810ml) juice. Pour juice into large shallow cake pan. Cover with foil, freeze until just firm.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beat until dissolved between additions.
3.Transfer frozen juice to large bowl, quickly beat with electric mixer until just smooth. Add egg white mixture beat until combined and smooth.
4.Return mixture to pan. Cover, freeze until firm. (Can be made 3 days ahead to this stage).
5.To make nutmeg wafers, beat egg white in small bowl with electric mixer until soft peaks form. Gradually add sugar, beat until dissolved between additions. Stir in flour and nutmeg, then cooled butter, reserve 2 tablespoons of the egg mixture. Place teaspoons of egg mixture about 10cm apart on baking paper-lined oven trays, allowing four per tray, spread with spatula to about 7cm rounds. Combine reserved mixture with cocoa in small bowl, mix well.
6.Spoon mixture into piping bag fitted with small plain tube. Pipe circles onto wafers to represent grapes. Bake, uncovered, in moderate oven about 5 minutes or until wafers are browned lightly. Lift wafers carefully from trays; place over handle of wooden spoon to give irregularly round shapes. Cool on wire racks.
7.Serve grape gelato with nutmeg wafers.
If seedless white grapes are out of season, simply purchase white grapes and seed them yourself. The high sugar content of this dessert will ensure the gelato remains soft and will not freeze solid.
Note
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