John Myers
Sparkling Wine – Mousse, Blueberries – Sabayon and Marinated Grapes
The perfect sparkling wine – mousse, blueberries – sabayon and marinated grapes recipe with a picture and simple step-by-step instructions.
- 2 leaf Gelatin white
- 1 Egg yolk
- 1 tablespoon Sugar
- 100 Milliliters Rotkäppchen – semi-dry sparkling wine
- … oder euer Lieblingssekt 😉
- 1 Protein
- 1 pinch Salt
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 1 packet Vanilla sugar
- 50 g Blueberries fresh
- 1 tablespoon Sifted powdered sugar
- 1 tablespoon Creme de cassis
- 3 tablespoon Water
- 1 Egg yolk
- 1 packet Vanilla sugar
- 50 Milliliters White wine dry
- 2 Splash Freshly squeezed lemon juice
- 100 g Fresh grapes
- 30 Milliliters Grappa
- Blueberries fresh
- Lemon balm fresh
- Soak gelatine in cold water.
- Stir egg yolks with sugar over a hot (not boiling) water bath until light creamy. Gradually stir in the sparkling wine. Take off the water bath. Squeeze out the gelatine well and dissolve it in the mixture. Stir cold.
- Beat egg whites with salt until stiff and fold in. Whip the cream with the cream stabilizer and vanilla sugar until stiff, also fold in. Cover and chill for approx. 2 hours.
- Put the blueberries with powdered sugar, creme de cassis and water in a saucepan and bring to the boil briefly. Cook for about 5 minutes at a low temperature until soft. Remove from heat, let cool down a little and strain through a sieve.
- Stir egg yolks with vanilla sugar over a hot (not boiling) water bath until creamy. Gradually stir in the white wine and lemon juice. Finally stir in the blueberries. Stir until a thick, creamy mixture is formed. Remove from the water bath and let cool down.
- Wash the grapes and drain them. Pluck berries and cut in half. Mix with the grappa. Chill and let steep for 30 minutes.
- Using a damp spoon, prick the cams off the mousse. Serve with the blueberries – sabayon and the grapes, as you wish, on dessert plates. Garnish with blueberries and lemon balm.
Facebook Comments