John Myers
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White Marc De Chablis Mousse with Grape Compote and Almond Sticks
The perfect white marc de chablis mousse with grape compote and almond sticks recipe with a picture and simple step-by-step instructions.
Marc de Chablis mousse
- 2 piece Eggs
- 400 ml Cream
- 2 tbsp Mark de Chablis
- 2 piece Vanilla pods
- 1 packet Instant gelatin
- 250 g White couverture
- 50 ml Cognac
Grape compote
- 2 tbsp Strength
- 2 tbsp White grape juice
- 300 ml White grape juice
- 300 ml Sour cherry juice
- 1 piece Vanilla pod
- 1 piece Lemon
- 300 g Green seedless grapes
- 300 g Blue seedless grapes
- 1 piece Lemon balm sprig
Marc de Chablis mousse
- For the Marc de Chablis mousse, beat the eggs with the pulp of the vanilla pods and the Marc de Chablis in a water bath until creamy and add the gelatine.
- Melt the crushed couverture, add to the egg mixture, stir in the cognac and chill briefly. Fold in the whipped cream. Chill in portion bowls for about 5 hours.
Grape compote
- For the grape compote, mix the cornstarch with grape juice. Bring the grape juice and sour cherry juice with the pulp of the vanilla pod and lemon zest to the boil, stir in the starch, simmer openly for 8 minutes, then chill.
- Turn the halved grapes in the sauce. Spread on plates and serve with turned mousse. Garnish with lemon balm.
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