Treat your family and friends to a fruty delight


Esta publicación está disponible en: Spanish

  • 300 g skinless white grape
  • 50 g sugar
  • 250 ml of brut cava
  • Lemon juice
  • 4 egg yolks
  • 130 g sugar
  • 10 sheets of gelatin
  • 420 g of whipped cream
  1. Seed and wash the grapes and put them in a saucepan with the sugar and 4 tablespoons of water.
  2. Bring the to the boil, lower the heat and simmer 5 minutes. Remove and let cool. For the mousse: Soak the gelatin sheets and heat the cava with the juice.
  3. Whisk the egg yolks with sugar until very light in color, and then slowly drizzle in the hot cava.
  4. Heat in a bain marie, stirring with wooden spoon until the it thickens. Add the softened gelatin, stirring until dissolved and let cool.
  5. When the cream has cooled down, gently add the whipped cream with a spatula.
  6. When serving, put some grapes at the bottom of the cups or glasses and fill with mousse and decorate with candied grapes.
To make candied grapes, choose a large and tight fruit, wash, dry them and roll in lightly beaten egg white. Coat in sugar and place them on a plate lined with baking paper and allow to dry in the fridge for an hour.