Grape porridge with vanilla sauce

Name: Grape porridge with vanilla sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Cornstarch; 250 ml Milk; 125 g + 1 tablespoon of sugar; 1 package Bourbon vanilla sugar; 100 g Whipped cream; 2 Egg yolk (size M); 350 g seedless green and rosé grapes; 250 ml light grape juice; 100 ml dry white wine; 4 TSP chopped almonds; 7-10 Tbsp Cling film; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Cornstarch
250 ml Milk
125 g + 1 tablespoon of sugar
1 package Bourbon vanilla sugar
100 g Whipped cream
2 Egg yolk (size M)
350 g seedless green and rosé grapes
250 ml light grape juice
100 ml dry white wine
4 TSP chopped almonds
7-10 Tbsp Cling film
baking paper

Directions

1
For the vanilla sauce, stir 1 tablespoon of starch and 100 ml milk until smooth. Put 25 g sugar, vanilla sugar, cream and 150 ml milk in a saucepan. Bring to the boil, stir in the starch and simmer for about 1 minute while stirring. Remove from the heat. Mix egg yolks with some hot vanilla milk and stir into the remaining milk.
2
Cover sauce with foil and let it cool down. Wash the grapes and pluck them from the panicles. Boil up grape juice and 1 tablespoon of sugar in a pot. Stir 1 tablespoon of starch with wine until smooth. Stir into the boiling liquid, simmer for 1 minute while stirring. Add the grapes and mix in. Cover with foil and let cool off. Put almonds in 4 small heaps on a piece of baking paper. Caramelise 100 g sugar in a pan until golden brown. Spread the caramel in spots on the almonds and allow to set.
3
Add the grapes and mix in. Cover with foil and let cool off. Put almonds in 4 small heaps on a piece of baking paper. Caramelise 100 g sugar in a pan until golden brown. Spread the caramel in spots on the almonds and allow to set. Serve the groats with the vanilla sauce. Decorate with the almond brittle