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1
Make the mousse First, whip the heavy cream until soft peaks form and then chill in the refrigerator.
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2
Add juice and sugar to a pot and heat until the sugar dissolves.
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3
Remove from the heat, add soaked gelatin and pour into a bowl.
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4
Put the mixture from Step 2 over a bowl of ice-cold water to cool.
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5
Then add yogurt and mix well.
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6
I used a rubber spatula, but you could also use a whisk.
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7
Put the bowl over ice-cold water again and this time, let it cool completely.
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8
After it has cooled, add the whipped cream from Step 1 and mix quickly with a whisk.
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9
Then switch to a rubber spatula and mix well.
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10
Pour into molds.
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11
The gelatin will go on top, so fill to about 60 - 70% full.
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12
Chill in the refrigerator until firm.
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13
Peel the grapes, cut in half and remove the seeds.
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14
This time, I used large Kyoho grapes.
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15
Make the gelatin Add the juice to a pot and heat slightly.
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16
Add soaked gelatin and dissolve.
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17
Pour into a bowl.
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18
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).
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19
When the mousse has set, drop in the grapes.
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20
I was using large Kyoho grapes, so I put in 1.5 grapes each (adjust to the size of the grapes and molds).
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21
Gently pour the gelatin into the molds and chill in the refrigerator until firm.
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22
All done You can dress these up with leftover grapes and mint as you like.
