Grape Bavarois

Ingredients

Serves 6

200 g green grapes
3 egg yolks
4 tbsp Granulated Hermesetas
oder 1 tsp Liquid Hermesetas
2 tbsp warm water
2 dl skimmed milk
½ vanilla pod
4 sheets of gelatine, soaked in cold water
250 g Blanc battu, 0 % fat
1 egg white

Preparation

Skin grapes, cut in half and remove the seeds. Beat egg yolk, Hermesetas and water until light and fluffy.

Combine milk with the scraped vanilla seeds and pod in a pan, and bring to the boil. Whisk into the egg yolk mixture. Pour back into the pan, and stir over a low heat until near to, but bot actually boiling. The custard should now have thickenend.

Remove pan from heat, add the drained gelatine, and stir until it dissolves. Place the mixture in a bowl of iced water. When it starts setting at the edges, add the Blanc battu and carefully fold in.

Finally fold in the stiffly beaten egg white. Spoon mixture into cold-rinsed moulds and place in refrigerator. When slightly set, place grapes on top, so they sink in only a little. Leave to set completely. Unmould the Bavarois onto plates. Additional grapes may be used as a garnish.

	kJ	kcal	Carbohyd.g	Fat
Recipe	2'795	666	70.0	25.0
Portion	466	111	12.0	4.0