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1
Prepare the grape compotea day before, using 100 g of sugar.
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2
We'll start by preparing the mousse.
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3
Beat the heavy cream until thick and peaks form, then chill in the refrigerator.
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4
Put the compote syrup and sugar in a pot.
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5
Heat it up until just before it comes to a boil, to dissolve the sugar.
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6
Turn off the heat, add the Gelee Dessert or powdered gelatin, and mix it in well to dissolve.
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7
Even if you're using powdered gelatin, make sure you add it after you turn off the heat and mix well.
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8
Put the yogurt in a bowl, add the gelatin and syrup mixture from Step 3, and mix well with a whisk.
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9
Place in a bowl of cold water and mix until thickened.
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10
Add the heavy cream from Step 2 to Step 5 and mix well.
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11
Pour into cups, tap to remove air pockets, and chill well in the refrigerator until firm.
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12
Let's prepare the jelly.
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13
Soak the gelatin in half of the listed water and dissolve over a double boiler.
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14
Combine the remaining water and the compote syrup in a bowl, add Step 7's gelatin, and mix well.
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15
Chill in the bowl.
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16
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.
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17
Once thickened, top as you like with your desired garnish and it's done.
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18
Dip the grapes in nappage and top on the jelly.
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19
I love the texture of the fruity wine jelly.
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20
The alcohol is evaporated, so it's great even for those who don't drink alcohol.
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21
The mousse is also delicious.
