Wobbly Set Puddings
ready in 12 h. 35 min.
Combine the water and powdered gelatine in a saucepan. Heat over a medium heat until the gelatine dissolves, stirring occasionally.
Remove from the heat and stir in the sugar and grape juice until the sugar has dissolved.
Let it cool before pouring into a 900 g | 2 lb kugelhopf mould. Chill overnight until set.
When you want to serve the jelly, remove from the fridge and gently warm the outside of the mould using a hot cloth or a blowtorch.
Invert onto a serving plate and spoon the fromage blanc into the hole. Garnish with the hard candy before serving.