Grappa mousse with marinated grapes

Name: Grappa mousse with marinated grapes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 egg (size M); 2 Egg yolk (size M); 60 g Sugar; 1 package Vanillin sugar; 150 g Mascarpone; 150 g Chestnut puree (tin); 2-3 sheets Gelatine; 3 TABLESPOONS Grappa; 200 g Whipped cream; 250 g seedless blue grapes; 100 ml red grape juice; 1 TABLESPOON Lemon juice; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 egg (size M)
2 Egg yolk (size M)
60 g Sugar
1 package Vanillin sugar
150 g Mascarpone
150 g Chestnut puree (tin)
2-3 sheets Gelatine
3 TABLESPOONS Grappa
200 g Whipped cream
250 g seedless blue grapes
100 ml red grape juice
1 TABLESPOON Lemon juice
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Mint

Directions

1
Beat the egg, egg yolks, sugar and vanilla sugar over a warm water bath with the whisks of a hand mixer for approx. 7 minutes until creamy. Then beat the cream over a cold water bath until cold. Fold in mascarpone and chestnut puree. Soak the gelatine. Warm up the grappa. Squeeze the gelatine, dissolve in the warm grappa and mix with a little cream. Then stir into the rest of the cream. Put it in a cold place. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Put the mousse in a cool place for about 1 hour.
2
Wash the grapes, dab dry and cut in half. Put grape juice, lemon juice and icing sugar in a pot and bring to the boil. Let cool down. Add the grapes to the stock and chill for 1-2 hours. Cut out dumplings from the mousse. Serve with the marinated grapes. Decorate with mint
3
waiting time 2-3 1/4 hours