Cream slices with grapes

Name: Cream slices with grapes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Rusk; 120 g Butter or margarine; 4 TABLESPOONS Sugar; 1 package Vanillin sugar; 10 sheets white gelatine; 250 g Mascarpone (Italian double cream cheese); 250 g Whole milk yoghurt; 5 TABLESPOONS Lemon juice; 1 package (6 g) "Grated lemon peel"; 200 g green and blue grapes; 100 g Apricot Jam; 7-10 Tbsp Freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Rusk
120 g Butter or margarine
4 TABLESPOONS Sugar
1 package Vanillin sugar
10 sheets white gelatine
250 g Mascarpone (Italian double cream cheese)
250 g Whole milk yoghurt
5 TABLESPOONS Lemon juice
1 package (6 g) "Grated lemon peel"
200 g green and blue grapes
100 g Apricot Jam
7-10 Tbsp Freezer bag

Directions

1
Put the rusks in a freezer bag and crush them finely with a cake roll. Melt the fat and mix with 1 tablespoon of sugar, vanillin sugar and the rusk crumbs. Line a box form (30 cm long) with foil so that it protrudes over the edge.
2
Pour the crumb mixture into the box mould and press down firmly. Put it in a cold place. Soak gelatine in cold water. Beat the mascarpone and yoghurt with lemon juice, zest and remaining sugar with the whisk of the hand mixer until foamy.
3
Squeeze the gelatine, dissolve carefully. First mix 2 tablespoons of the mascarpone cream with gelatine. Stir the mixture into the remaining cream. Pour onto the crumb base. Smooth the surface.
4
Chill for about 2 hours. Clean, wash, halve and seed the grapes. Carefully lift the cake out of the mould using the foil and cut it into 8 pieces. Colourfully cover the slices with the grapes.
5
Melt apricot jam at low heat, pass through a sieve and drizzle over the grapes. Results in about 8 slices.