Wash the grapes of grapes, spend them and put them to cook over medium heat for 45 minutes, in a casserole with white wine and sugar. Remove from time to time with a wooden spoon. When it is ready, add the fish tail, previously soaked in water. Mix and go through a strainer, trying to crush well to pass the pulp.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make grape mousse: |
| 600 gr. of white grape ¼ l. OF WHITE WINE ½ Fish tail sheet 4 tablespoons of sugar ½ glass of cream |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with sweet wine |
Ingredients to make grape mousse:
2. mounted the cream and egg whites separately with the sugar. Mix gently in a bowl, cream, whites and grape sauce.
3. It serves in 4 individual bowls, sale with raspberry sauce, decorate with raspberries, blackberries, currants and mint leaves. Tip: Before adding the fish tail to cooked grapes, it is necessary to soak it in cold water for 3-4 minutes to dissolve.
4. The equivalent of 1/2 fish tail will be 1 teaspoon of neutral jelly powder. If you want the puree of grapes to be thicker, there is nothing more to put 1 foil of fish tail, instead of 1/2.
