You can use Kyoho, Campbell, Niagara or any other grapes you like
9 - 15 grapes
Make the mousse First, whip the heavy cream until soft peaks form and then chill in the refrigerator.
Add juice and sugar to a pot and heat until the sugar dissolves. Remove from the heat, add soaked gelatin and pour into a bowl.
Put the mixture from Step 2 over a bowl of ice-cold water to cool. Then add yogurt and mix well. I used a rubber spatula, but you could also use a whisk.
Put the bowl over ice-cold water again and this time, let it cool completely.
After it has cooled, add the whipped cream from Step 1 and mix quickly with a whisk. Then switch to a rubber spatula and mix well.
Pour into molds. The gelatin will go on top, so fill to about 60 - 70% full. Chill in the refrigerator until firm.
Peel the grapes, cut in half and remove the seeds. This time, I used large Kyoho grapes.
Make the gelatin Add the juice to a pot and heat slightly. Add soaked gelatin and dissolve.
Pour into a bowl. 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).
When the mousse has set, drop in the grapes. I was using large Kyoho grapes, so I put in 1.5 grapes each (adjust to the size of the grapes and molds).
Gently pour the gelatin into the molds and chill in the refrigerator until firm.
All done You can dress these up with leftover grapes and mint as you like.
Story Behind this Recipe
I had delicious grapes, so I thought I would make mousse with them. This mousse is very moist, so it's fluffy and smooth, my favorite combination.
I used Dole 100% grape juice. I used sheet gelatin. If you are using powdered gelatin, use five times more water to dissolve. If you use small grapes you don't have to cut them in half, but you should take the seeds out if they bother you.