Sparkling wine terrine with grapes

Ingredients for 10 servings:

• 500 g grapes (half white & half blue)
• 50 g sugar
• 1 tbsp vanilla sugar (bourbon)
• 2 sprigs lemon balm
• 8 sheets of gelatin, white or agar-agar
• ½ liter sparkling wine, dry

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Wash the grapes, pat dry, halve, and remove the seeds with a sharp knife. Mix with the sugar and vanilla sugar. Wash the lemon balm, shake dry, and finely slice the leaves. Mix with the grapes. Soak the gelatine in plenty of cold water according to the package instructions. Then, while still dripping wet, pour it into a small saucepan and dissolve over low heat. Carefully mix the sparkling wine with the gelatine in a bowl. Pour some of this liquid into a 1-liter terrine dish and leave to set in the refrigerator. Drain the grapes, collect the juice, add it to the sparkling wine, and stir in. Transfer the grapes to the terrine dish and pour the remaining sparkling wine over it. Cover and leave to set in the refrigerator overnight. To serve, briefly place the terrine dish in warm water, then turn the terrine out onto a platter. Carefully slice using an electric knife or a sharp serrated knife. (From my own experience: It is very important that the knife is very sharp, otherwise the cutting process will not work!!!) TIP: Serve with semi-stiffened, slightly sweetened cream or creamy sour cream.