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Spring Entertaining from page 46<br />
PInK PROSeCCO gRAPeFRUIT jeLLIeS<br />
Serves 6<br />
1½ cups (375 ml) pink prosecco such as Bartolomeo Da Breganze -<br />
Rosa Di Sera<br />
¾ cup (175 ml) sugar<br />
6 gelatin sheets/leaves <br />
1 grapefruit, cut into segments<br />
¼ cup (50 ml) vanilla whipped cream, for garnish<br />
mint, for garnish<br />
Over gentle heat in a pot, dissolve sugar into prosecco then remove from heat<br />
and set aside. Add gelatin sheets to cold water to soften (about 5 minutes).<br />
Squeeze excess water out from sheets and add to prosecco and stir. Let mixture<br />
cool and pour into small serving glasses. Refrigerate 24 hours. To serve, top each<br />
jelly with grapefruit segment a dollop of cream and a sprig of mint.<br />
Sheet or leaf gelatin is clearer and has a more neutral flavour than granulated<br />
132 www.bcliquorstores.com<br />
PAIRS wITH<br />
gIFFARD PInK gRAPeFRUIT<br />
France $25.00 812479<br />
mARTInI ROSÉ<br />
Italy $14.49 772673<br />
gRILLeD SPRIng LAmB On PeRSIAn FLATBReAD<br />
WITH SALSA VeRDe<br />
Serves 6<br />
4 lb (2 kg) lamb leg, bone removed<br />
1 cup (250 ml) yogurt<br />
¼ cup (50 ml) extra-virgin olive oil, for marinade<br />
2 tbsp (30 ml) rosemary<br />
2 tbsp (30 ml) dried greek oregano<br />
2 garlic cloves, crushed<br />
2 lemons, juiced (reserve both lemons and juice)
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