Summary

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

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Instructions

1. Soak the gelatine in cold water.
2. In a saucepan, bring the grapes to a boil with 150ml of water, 80 grams of sugar and the lemon juice.
3. The berries should pop open after a while. When that happens, puree everything with the hand blender and sift through the mixture.
4. Dissolve the gelatine in the still warm mixture and refrigerate.
5. Whip the cream. Beat the egg whites with the remaining 50 grams of sugar until stiff.
6. As soon as the grape mass begins to gel, carefully fold in the cream and then the egg white.
7. 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.