Champagne cream on grapes

Name: Champagne cream on grapes
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 200 g green and blue grapes; 80 g Walnut kernels; 8 sheets white gelatine; 6 Egg Yolk; 150 g Sugar; 7-10 Tbsp Juice of 1 lemon; 3/8 l Sparkling wine or champagne; 1 1/2 (each 200 g) Cup of whipped cream; 7-10 Tbsp Mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

200 g green and blue grapes
80 g Walnut kernels
8 sheets white gelatine
6 Egg Yolk
150 g Sugar
7-10 Tbsp Juice of 1 lemon
3/8 l Sparkling wine or champagne
1 1/2 (each 200 g) Cup of whipped cream
7-10 Tbsp Mint

Directions

1
Wash the grapes, pluck them from the stems and, except for 8 green ones for decoration, cut them in half and remove the seeds. Chop the walnuts coarsely, except for 8 halves. Mix the grapes and chopped walnuts and divide into 4 dessert glasses.
2
Soak gelatine in cold water. Beat egg yolk and 130 g sugar until creamy. Stir in lemon juice and champagne. Dissolve the gelatine, pour into the cream while stirring constantly and chill until it begins to gel.
3
Whip cream until stiff and fold in. Spread on the grapes and chill for about 1 hour. Cut remaining grapes in half, moisten a little and roll in remaining sugar. Garnish the cream with the grapes, walnuts and mint.