Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g rapes (blue, seedless)
- 150 ml water
- 130 g suar
- 4 sheets gelatin
- 2 egg (s)
- 200 ml cream
- some lemon juice, (about half a lemon)
- Grapes, for garnish
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water.
- In a saucepan, bring the grapes to a boil with 150ml of water, 80 grams of sugar and the lemon juice.
- The berries should pop open after a while. When that happens, puree everything with the hand blender and sift through the mixture.
- Dissolve the gelatine in the still warm mixture and refrigerate.
- Whip the cream. Beat the egg whites with the remaining 50 grams of sugar until stiff.
- As soon as the grape mass begins to gel, carefully fold in the cream and then the egg white.
- Leave the mousse to set in the refrigerator for about 2 hours and, to serve, cut off the mousse with a tablespoon and garnish with grape halves.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below