Dark Grape Jelly with Cream

In a small saucepan, combine 250 ml of grape juice and the sugar.

Heat over medium heat, bringing to a boil while stirring until the sugar is completely dissolved.

Remove from heat and evenly sprinkle the gelatin over the surface of the liquid.

Gently stir, leave the spoon in the saucepan, and let it stand for 5 minutes.

Stir gently once more, making sure the gelatin has fully dissolved.

Pour the mixture into a container, add the remaining 250 ml of juice, and mix well.

Divide the jelly among 6 ramekins, each about 75 ml in volume.

Refrigerate for at least 3 hours until completely set.

Just before serving, mix the honey and 1 tbsp of grape juice until the honey is dissolved.

Add the grapes, toss to combine, and set aside.

Whip the mascarpone and heavy cream with an electric mixer until thick and fluffy.

Take the jelly out of the fridge and dip the molds in hot water for 15–20 seconds.

Carefully invert the jelly onto plates.

Arrange the grapes around each jelly, placing a neat dollop of cream alongside.