Grape Mousse

• 200 cc 100% Grape juice
• 30 grams Sugar
• 80 grams Yogurt
• 120 grams Heavy cream
• 5 grams Gelatin
• 200 cc 100% grape juice
• 3 grams Gelatin
• 15 grapes You can use Kyoho, Campbell, Niagara or any other grapes you like

1. Make the mousse First, whip the heavy cream until soft peaks form and then chill in the refrigerator.
2. Add juice and sugar to a pot and heat until the sugar dissolves.
3. Remove from the heat, add soaked gelatin and pour into a bowl.
4. Put the mixture from Step 2 over a bowl of ice-cold water to cool.
5. Then add yogurt and mix well.
6. I used a rubber spatula, but you could also use a whisk.
7. Put the bowl over ice-cold water again and this time, let it cool completely.
8. After it has cooled, add the whipped cream from Step 1 and mix quickly with a whisk.
9. Then switch to a rubber spatula and mix well.
10. Pour into molds.
11. The gelatin will go on top, so fill to about 60 - 70% full.
12. Chill in the refrigerator until firm.
13. Peel the grapes, cut in half and remove the seeds.
14. This time, I used large Kyoho grapes.
15. Make the gelatin Add the juice to a pot and heat slightly.
16. Add soaked gelatin and dissolve.
17. Pour into a bowl.
18. Place the bowl over ice water and let cool (If the gelatin is still hot, the mousse will melt, so make sure you let it cool).
19. When the mousse has set, drop in the grapes.
20. I was using large Kyoho grapes, so I put in 1.5 grapes each (adjust to the size of the grapes and molds).
21. Gently pour the gelatin into the molds and chill in the refrigerator until firm.
22. All done You can dress these up with leftover grapes and mint as you like.

grape juice, sugar, yogurt, heavy cream, gelatin, grape juice, gelatin, grapes

Taken from cookpad.com/us/recipes/145356-grape-mousse (may not work)