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Grape (Kyoho) Jelly & Mousse Dessert
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Chef :
cookpad.japanGrape (Kyoho) Jelly & Mousse Dessert
I wanted to make something using my delicious grape compote.
Ingredient
Food ration :
5 servings
200 ml
Heavy cream (47% milk fat)
200 grams
Plain yogurt
50 grams
Sugar (granulated)
125 ml
Water
6 grams
Powdered gelatin
1
Nappage
Cooking instructions
* Step 1
Prepare the grape compotea day before, using 100 g of sugar.
* Step 2
We'll start by preparing the mousse. Beat the heavy cream until thick and peaks form, then chill in the refrigerator.
* Step 3
Put the compote syrup and sugar in a pot. Heat it up until just before it comes to a boil, to dissolve the sugar. Turn off the heat, add the Gelée Dessert or powdered gelatin, and mix it in well to dissolve.
* Step 4
Even if you're using powdered gelatin, make sure you add it after you turn off the heat and mix well.
* Step 5
Put the yogurt in a bowl, add the gelatin and syrup mixture from Step 3, and mix well with a whisk. Place in a bowl of cold water and mix until thickened.
* Step 6
Add the heavy cream from Step 2 to Step 5 and mix well. Pour into cups, tap to remove air pockets, and chill well in the refrigerator until firm.
* Step 7
Let's prepare the jelly. Soak the gelatin in half of the listed water and dissolve over a double boiler.
* Step 8
Combine the remaining water and the compote syrup in a bowl, add Step 7's gelatin, and mix well. Chill in the bowl.
* Step 9
Top the chilled Step 6 mousse cups with 3 grapes each, pour in the mixture from Step 8, and chill in the refrigerator again until stiff.
* Step 10
Once thickened, top as you like with your desired garnish and it's done. Dip the grapes in nappage and top on the jelly.
* Step 11
I love the texture of the fruity wine jelly. The alcohol is evaporated, so it's great even for those who don't drink alcohol.
* Step 12
The mousse is also delicious.
Note: if there is a photo you can click to enlarge it
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