Fox grape bavarian
with cooked must Difficulty: easy Preparation time: 30 minutes Rest time: half a day Serves 8 Ingredients: 200ml fresh double cream 150g fox grape 60g sugar* 10g gelatine leafs 2 tablespoons grape must** 4 tablespoons Passito wine Whipped cream to decorate Method:
Soak the gelatine leafs in cold water. In the meantime wash and deseed the grapes: keep a few grapes aside to decorate. Blend the grapes and filter the juice and heat it up to dissolve the sugar and the squeezed gelatine. Allow to cool down completely then add the lightly whipped double cream. It should be creamy but firm. Fold in the cream with the juice using a spatula to keep the cream frothy. Spoon mixture into small glasses and allow to set in the fridge for at least half a day. Decorate with whipped cream and one teaspoon of must mixed with the passito wine.
* The quantity of sugar depends on how sweet are the grapes. * * The recipe of the grape must is the same we used for the risotto. 50
OpenKitchen - n. 7 October 2012