Grape pudding

• 500 g grape juice
• 400 ml milk
• 12 g

Soak the gelatine in water.

Put the milk and grape juice in a saucepan and heat together.

Drain the gelatine and squeeze out, then add to the grape juice mixture. Stir well, heating gently until it dissolves. Pour the mixture into 6 individual ramekins. Refrigerate until set, then unmould onto serving plates.

The Trattoria La Cantina makes its own grape juice to use for