Grape Kyoho Jelly & Mousse Dessert - cream

Method

• Prepare the grape compotea 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 Gelee 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.