Marinating syrup from grape compote (referenced below)
Gelée dessert (or powdered ready-to-use gelatin)
33 g (or 7 g of gelatin)
Marinating syrup from grape compote
Grape compote (Recipe ID: 1214074)
Toppings of your choice
Prepare the grape compote (Recipe ID: 1214074) a day before, using 100 g of sugar.
We'll start by preparing the mousse. Beat the heavy cream until thick and peaks form, then chill in the refrigerator.
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.
Even if you're using powdered gelatin, make sure you add it after you turn off the heat and mix well.
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.
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.
Let's prepare the jelly. Soak the gelatin in half of the listed water and dissolve over a double boiler.
Combine the remaining water and the compote syrup in a bowl, add Step 7's gelatin, and mix well. Chill in the bowl.
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.
Once thickened, top as you like with your desired garnish and it's done. Dip the grapes in nappage and top on the jelly.
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.
The mousse is also delicious.
Story Behind this Recipe
I wanted to make something using my delicious grape compote.
Add the jelly once it has completely cooled. It's soft, so it will take a little time to completely thicken. "Gelée Dessert" is a gelatin formulated especially for mousse, so it will melt in your mouth. You can find it in bakeware shops, or use regular ready-to-use powdered gelatin instead.