Grape mousse

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 6
    eggs, separated
  • 125
    g
    praline
  • 3
    lemons, grated rind and juice
  • 10
    g
    gelatine
  • 500
    ml
    cream, whipped
  • 250
    g
    each green and black grapes, halved and depipped
  • SAUCE
  • 6
    plums
  • 250
    ml
    dry white wine
  • 50
    g
    sugar
  • 5
    ml
    vanilla essence
 

Method

 
1. Beat egg yolks and praline over steam until thick. Add lemon rind and juice and beat until light and fluffy. 2. Clear the gelatine (which has been sprinkled over 50 ml water and soaked) over the steam and add to egg yolk mixture. Place mixture over ice until it starts to set. Fold in cream. Beat egg whites with a pinch of salt until soft peaks form, then fold into mixture. Spoon into well oiled individual soufflé bowls or ramekins, half filling each. Add four grapes of each colour to each bowl and cover with remaining mixture. Refrigerate overnight. 3. SAUCE: Poach plums in wine and sugar until soft. Allow to cool. Remove stones and process in a food processor until smooth. Force through a sieve. Taste and add vanilla. Add a little wine if the sauce is too thick. Chill. 4. Turn the moulds out on plates and surround each with the sauce. Decorate with remaining grapes.
 

Read more on: poach  |  steam  |  fruit
 

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