Grappa grapes on cheese foam

Ingredients for 4 servings:

• 150 g grapes, green
• 150 g grapes, blue
• 5 tbsp grappa (alternatively sherry or port wine)
• Pepper, black from the mill
• Tarragon, a few leaves
• 150 g mascarpone
• 50 g blue cheese (Roquefort)
• 75 ml vegetable stock
• 50 g walnuts

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

sophisticated starter, very easy to prepare with the food processor

Wash the grapes, halve them, and deseed them with a small knife. Place them in a bowl and drizzle with the grappa, grind some pepper over them, and add a few tarragon leaves. Turn carefully, cover, and marinate in the refrigerator for about 2 hours. Insert the blade into the food processor. Whisk the mascarpone, Roquefort, and a little pepper until creamy (briefly on high speed). Then pour the vegetable stock through the feed chute into the rotating blade. Pour the sauce into a small saucepan and heat until lukewarm (or in the microwave if desired). Drain the grapes, collect the grappa, and add it to the cheese sauce. Season the sauce to taste, return it to the bowl, and whisk briefly again (with the blade on high speed). Divide the mixture among plates and arrange the grappa grapes on top. Sprinkle with the walnuts, coarsely grind some more pepper, and serve garnished with tarragon leaves.